Mussels in Refractory Ceramic Casserole

Mussels a la marinara are a classic of Mediterranean cuisine, and cooking them in a Vulcano Gres refractory ceramic casserole enhances their flavour by allowing them to cook slowly and evenly. This recipe is perfect for an elegant dinner or a special meal with friends and family.

Ingredients

• For this recipe, you will need
• 1 kg fresh mussels
• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves of garlic, minced
• 1 red pepper, cut into strips
• 2 ripe tomatoes, peeled and chopped
• 1 cup white wine
• 1 cup fish stock
• 1 bay leaf
• 1 sprig thyme
• 1 teaspoon sweet paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon slices (optional, for serving)

Preparation

1. Clean the mussels: Wash the mussels thoroughly under cold water. With a small knife, remove the beards and any dirt adhering to the shells. Discard any mussels that are open and do not close when touched.
2. Prepare the ingredients: Chop the onion, garlic and red pepper. Peel and chop the tomatoes.
3. Saute the vegetables: In a ceramic casserole dish, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
4. Add the pepper and tomatoes: Stir in the red pepper and cook for a few minutes. Then add the chopped tomatoes and cook until they break down and form a sauce.
5. Add the liquids and spices: Pour the white wine and fish stock into the pan. Add the bay leaf, sprig of thyme and paprika. Season to taste with salt and pepper. Bring the mixture to the boil and then reduce the heat to simmer for about 10 minutes.
6. Cook the mussels: Add the cleaned mussels to the pan. Cover and cook over medium heat for about 5-7 minutes, or until the mussels open. Discard any mussels that do not open.
7. Serve: Remove the pan from the heat and sprinkle with chopped fresh parsley. If desired, serve with lemon slices to squeeze over the mussels.

Additional Tips
Fish stock: You can use homemade or store-bought fish stock. If you prefer a more intense flavour, use seafood stock.
Accompaniments: Serve the mussels a la marinera with crusty bread for dipping in the delicious sauce, or accompany with a fresh salad.
Paprika varieties: If you like a spicy kick, you can add a pinch of hot paprika or even some chopped chilli.


Benefits of Cooking in Refractory Ceramics
Vulcano Gres refractory ceramic is excellent for cooking seafood, as it keeps the heat even and constant. This ensures that the mussels cook evenly, retaining their juices and absorbing all the flavours of the stew. In addition, the ceramic casserole dish is ideal for serving directly at the table, keeping the dish hotter for longer.