for two people

  • 1 kilo of mussels
  • 1 “cuore di bue” tomato
  • 1 stalk of celery
  • 1 clove of garlic
  • 1 small chili pepper
  • parsley
  • olive oil preferably DOP from the Sorrentine Peninsula
  • 1/2 glass of white Lacryma Christi wine


Fry the garlic and add the chili pepper. If you like spices food, cut the chili in two and let come out the seeds. Then add the parsley and the mussels and after a few minutes you can also add the chopped celery. Close the pot with a lid and toss the ingredients occasionally. Cooking will last at most 7/8 minutes. To be sure everything is fine, just check if all mussels have opened; if not, eliminate them. Then add the white wine, if possible cold. The thermal shock of the wine will make sure that all flavours come out.Cook with a high flame without covering, to make the alcohol of the wine vanish. Add the tomatoes in small cubes. Serve with grilled slices of bread rubbed with some oil and a garlic.