Pappa al Pomodoro with Mussels

Method

1. Clean the mussels by removing the stubble without damaging the meat, then rinse them by rubbing them together.
2. Sauté fresh garlic in a wok with a little olive oil.
3. Add the mussels to the wok, add a little water, cover with a lid, and steam until they open.
4. Remove the opened mussels from the wok and shell them, keeping the liquid aside.
5. Strain the mussel cooking liquid to remove impurities and rinse the wok.
6. In the wok, sauté diced red onion and parsley stalks in olive oil.
7. Add chopped dry garlic and stale bread pieces to the onion mixture to toast slightly.
8. Gradually add the reserved mussel cooking liquid to the bread, stirring and crushing with a spoon until the bread disintegrates.
9. Stir in the yellow datterini tomato puree and chopped jalapeño/chili pepper.
10. Add the shelled mussels and chopped courgette flowers (pistils removed) to the mixture.
11. Continue cooking, stirring, and adding liquid if necessary until the desired consistency is reached.
12. Finish with fresh chopped parsley and serve.