Peppered mussels

Preparation:

Preparation: Clean and scrape the incrustations off the mussels under running water, placing them in a container. When you're done, fill it with clean water and, using a wooden spoon, stir the mussels in the container for a few minutes, then discard the water and repeat the operation. Leave them to drain. Boil the tomatoes in plenty of salted water, drain and peel them. Cut them into small pieces and keep aside. Clean and trim all the vegetables, garlic and onion. Make a medium-fine mince and pour into a pan where you have heated the oil. Let it simmer on a low flame. Now pour the mussels into the pan, covering immediately. After a minute, stir the mussels and pour over the white wine. Cover with the lid and wait for all the mussels to open. Add the tomatoes and the whole pepper. Continue cooking, stirring often, for about 3 minutes. Meanwhile, toast the slices of bread in the oven. When the mussels are cooked, remove the chilli pepper, pour the mussels into a serving dish and sprinkle them with chopped parsley and a generous grind of black pepper. Garnish with the slices of bread, drizzled with a drizzle of extra-virgin olive oil. Recommended wine: a white wine like Martina or a Rosato del Salento.