Mussels in their natural state (3 cans) – Potatoes (4 pcs) – Ripe tomatoes (800 g) – Capers (20 g) – Cayenne or fresh chilli pepper (2 pcs) – Black pitted olive (100 g) – Extra virgin olive oil (2 tbsp) – Garlic (2 cloves) – Sugar (2 tbsp) – Fresh parsley (1 tbsp) – Chives (1 teaspoon) – Salt – Black pepper
Cook the potatoes in plenty of salted water for 30 minutes or until they are tender when pricked with a knife. Take advantage of the cooking time to prepare the other elements. Once cooked, peel them, still hot, and mash them with a fork, seasoning them with olive oil and salt.
For the puttanesca sauce, fry the garlic and cayenne in a pan. Meanwhile, chop the capers, black olives and parsley and add them to the frying pan. We sauté for 5 minutes.
After this, add the previously peeled and slightly crushed tomatoes. Let it cook over a low heat until the sauce takes on texture and thickens and add the sugar, black pepper, chopped olives, parsley and salt to the sauce.
Place a base of mashed potatoes on the plate and top with the mussels and puttanesca sauce and decorate with a little parsley or fresh coriander.
Photo and recipe: elespanol.com