I'm still homesick for Puglia, so I wanted to take another culinary journey to reminisce about its flavors. This time, I'm heading to the Ionian coast, specifically to Taranto, with its gnore mussels (black mussels in the local dialect), which are particularly prized.
For those who don't know, Taranto is characterized by a large bay called Mar Piccolo, where these mussels are farmed thanks to the presence of 33 springs that keep the water slightly salty.
It is one of the few cities founded by the Spartans, and this circumstance still shapes the character of its inhabitants. But perhaps the most significant episode in its history is the British attack on the port during World War II, which earned it the nickname of the Italian (and European) Pearl Harbor.
This simple yet tasty dish seems tailor-made to pay homage to these mussels, so much so that Alessandro Borghese dedicated a special tribute to them during an episode of 4 Restaurants dedicated to Taranto.
Tubetti with Mussels Recipe
We start by opening the mussels, shelling them, and leaving them in their liquid after straining it.
In a pan, add garlic, oil, and chili pepper. Let it flavor, then add the peeled tomatoes, crushing them before cooking. After about ten minutes, add a little of the mussel liquid.
At this point, add the tubetti or ditalini (the typical pasta for this dish) and begin cooking over medium-low heat, adding the mussel liquid a little at a time. Alternate with hot water, otherwise it might be too salty.
When the pasta is cooked, add the mussels to flavor, along with a generous handful of chopped parsley.
In the glass, I enhanced this dish with a Pinot Noir rosé, a classic method that remains on the lees for 30 months, a wine made specifically for the Italian market with grapes grown in the Collio region.
Okay, I've combined North and South but the white wines of Collio have something magical!
Follow us