Zuppa di Cozze - Mussel Soup Recipe
Fresh mussels are delicious and welcoming in this soup.
- 4 pounds fresh mussels
- ½ cup olive oil
- 2 garlic cloves
- 1 red pepper, seeded
- 1 cup tomatoes (you can substitute 3 Tbs tomato paste diluted in ½ cup water)
- ½ cup dry, white wine
- 1 tsp salt
- 4 Tbs parsley, chopped
- Scrub the mussels and rinse carefully under running water.
- In a large soup pot, heat the olive oil over a medium heat.
- Add the garlic and red pepper. Sauté over medium heat until the garlic just starts to brown.
- Add the tomatoes and wine. Cook for 5 minutes.
- Add the mussels, add the salt, cover, and cook for 5 minutes over a medium-high heat. (The shells should be open after this cooking period. Do not eat any mussels that have not opened.)
- Add the parsley, stir, and serve.
Bella Italian Food Recommends
Mussel Pot by Staub
Imported from France, this unusual cooking pot is designed for cooking mussels then serving them. A stainless steel strainer holds mussels in place; its unique shape lets you tilt the pot forward to capture all the flavorful juices. In addition, use it to make onion soup, escargot or flash-cook a beautiful stir-fry dish. The pot holds up to 2-lbs. A unique gift for those who have a love for seafood and for entertaining. Enameled cast iron is a traditional and strong material, perfect for low heat cooking. It retains heat better than any material and distributes it exceptionally well for cooking even the most delicate of foods. All Staub products are enameled inside and out. The interior does not require seasoning and will not react to acidic foods. And the more you use it, the better each piece will perform: the oils used and created when cooking will penetrate the pores of the matte enamel, creating a natural, smooth, nonstick surface.
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