Bruschetta Al'inferno Recipe

Name: Bruschetta Al'inferno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs fresh mussels; 7 tablespoons extra virgin olive oil, dvided; 1 large red onion, cut into 1/2 inch dice; ½ cup dry white wine; 2 red bell peppers, cut into 1/4 inch dice; 2 yellow bell peppers, cut into 1/4 inch dice; 1 teaspoon fresh thyme leave; 1 teaspoon hot chili flakes; 4 garlic cloves, sliced into thin slices; 2 garlic cloves, whole; 4 tablespoons tomato paste; 1 orange, cut into segments, with juices; 4 slices good crusty bread; 10 leaves fresh basil

Servings: persons

2 lbs fresh mussels
7 tablespoons extra virgin olive oil, dvided
1 large red onion, cut into 1/2 inch dice
½ cup dry white wine
2 red bell peppers, cut into 1/4 inch dice
2 yellow bell peppers, cut into 1/4 inch dice
1 teaspoon fresh thyme leave
1 teaspoon hot chili flakes
4 garlic cloves, sliced into thin slices
2 garlic cloves, whole
4 tablespoons tomato paste
1 orange, cut into segments, with juices
4 slices good crusty bread
10 leaves fresh basil

1
Clean and beard the mussels.
2
Place a large spaghetti pot over medium heat, add the oil and onions, and cook for 2 minutes until sizzling.
3
Add the mussels and the wine to the pot, cover, and cook until the mussels have all steamed open, about 6-8 minutes.
4
Remove the mussels with a spoon or spider and leave the liquid and onions in the pot.
5
Allow the mussels to cool and remove them from their shells and set the mussels aside.
6
Discard the shells.
7
Meanwhile, cook the mussel liquid until only a little moisture remains, about 3-4 tablespoons.
8
Add the peppers, thyme leaves, chili flakes, and garlic, and cook over medium heat until softened, about 8-10 minutes.
9
Add the tomato paste and mix well.
10
Cook for 5 more minutes, stirring often.
11
Remove the mixture from the heat and allow to cool.
12
Combine the pepper mixture with the shucked mussels, the remaining oil, and the orange segments and juice.
13
Refrigerate until ready to serve.
14
Toast the 4 slices of bread and rub each with the remaining garlic.
15
Spoon the mussel mixture over the bread, lay a couple of basil leaves over each and serve with a small, bitter salad.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs fresh mussels, 7 tablespoons extra virgin olive oil, dvided, 1 large red onion, cut into 1/2 inch dice, ½ cup dry white wine, and more.

Yes, Bruschetta Al'inferno falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bruschetta Al'inferno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions