Tuscan mussels

Fish with mango sauce

• 1 KG MUSSELS
• 1 RED PEPPER, chopped
• BUNCH OF GREEN ONIONS, chopped
• 3 CLOVES GARLIC, chopped
• 1 CAN TOMATOES, chopped
• 1 GLASS WHITE WINE
• 100 GRAM SALAMI, chopped

• 600 GRAM TILAPIA FILLET
• 4 TBSP FLOUR
• BUNCH OF GREEN ONIONS, chopped
• 1 MANGO, peeled and cubed
• 2 TOMATOES, cubed
• 1 GREEN PEPPER, chopped
• 1/2 TSP CURRY POWDER

Stir fry the pepper, onions, salami and garlic or 3 minutes. Add the mussels and heat for two minutes. Add the remaining ingredients and bring to the boil, cook until all mussels are well open. Serve with ciabatta.

Il Palio de Siena in Tuscany is a horse race, run on 16 August, organized since 1287. It is run on the Piazza del Campo. From 17 districts of the city, 10 participants are selected. The race takes a few minutes. Click on culinary calendar for more links between cooking and history.

Dust the fish fillets on both sides with flour and fry 5 minutes on both sides. Fry the onions and the pepper 3 minutes and add the mango, the tomatoes, the curry powder, 1/2 glass of water and pepper and salt to taste. Bring to the boil and simmer for 10 minutes. Add this sauce to the fish and simmer together for 3 minutes.