Conveniently, you need a 12 liter saucepan (22 cm high and Ø 28 cm to be able to lift the mussels accordingly. The Vongole Verace in particular break easily and are crushed very quickly.
The cozze have to be cleaned meticulously and this is an essential criterion for the applause at the table.
First remove the beard, then the mussels with a wire washer (those work best for stainless steel, also available from Aldi), rub until all dirt and algae residues have been removed, scrape off limescale deposits with a knife. It should be noted that the cleaning shop takes around 25 minutes per kg of Cozze. Already a tedious thing, but when various aperitifs were advertised, there were always helpers and it was also fun.
The Vongole Verace only need to be rinsed a few times, water changes 6 to 7 times, until only pure water comes out.
Then put the sea salt in a bowl, empty the mussels and pour in cold water until the mussels are covered. Stir by hand to loosen the salt. (In the salt solution, the mussels secrete all sand residues, so that you do not notice any teeth grinding while enjoying).
After ½ to 1 hour, pour off the water, wash the mussels again and check them individually. Dispose of open, damaged, crushed and other suspicious specimens and provide the other, hand-picked, so to speak, for further processing.
Roughly chop the onion and parsley, medium-sized garlic and finely chop the peperoncini. Put the olive oil in the large saucepan and put the onions cold. Heat until the onions are slightly translucent and add the garlic with the peperoncinis. Don`t forget to stir. The garlic must not turn brown, otherwise it will be bitter.
Stir in the Pomodore pellate and pour in the Schilcher (you can take a sip as a sample, it is plenty). Bring to the boil briefly and then add the mussels. Turn it upside down (do not poke and stir). After a cooking time of 15 to 25 minutes, depending on the size of the pot and the filling quantity, the mussels will pop open and dab on the i to release the appropriate juices. For this reason, do not use salt under any circumstances. The mussels are now ready, you fold in the parsley and you can serve.
It is best served in deep plates to accommodate the juice and slices of baguette are served with it. It is advisable to give a spoon with the cutlery, as the guests have always ordered them from experience.
If you follow the guidelines exactly, then you will not have any mussels on the table like in the Ristorante, but the Schilcher mussels à la Rudolfo, which friends said they would not eat any more and which the Italians said to me: Rudolfo , what did you do with the mussels? We have never eaten such good ones
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