Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, zuppa di mussels. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Add the mussels, a touch of water and cover to steam until the mussels open. This is a delicious Italian first course soup, as good with mussels as it is with clams. The servings are large, so adjust accordingly if desired.
Zuppa di Mussels is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Zuppa di Mussels is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook zuppa di mussels using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Zuppa di Mussels:
- Prepare 2 lb fresh live mussels
- Prepare 1 head fresh garlic
- Get 1/2 bottle of pino grigio white wine
- Make ready 1 can 28oz chopped & diced tomatoes
- Get 2 large shallots
- Make ready 1 fresh lemon
- Prepare 1 tbsp salt
- Get 1/2 tbsp black pepper
- Make ready 1 tsp crushed red pepper flakes
- Get 6 fresh basil leaves
- Make ready 1 tbsp rough chopped fresh parsley
- Get 2 tbsp olive oil
In a saucepan, heat two tablespoons of extra virgin olive oil and. Zuppa di cozze ligure - a light but highly flavourful dish. Zuppa di cozze ligure - un piatto leggero ma molto saporito. Il nome suggerisce di essere originario della Liguria, ma piatti simili si trovano lungo.
Instructions to make Zuppa di Mussels:
- Clean & scrub mussels with fresh water.
- Heat olive oil in pot & add diced garlic & shallots.
- When golden add mussels, wine & tomatoes with juice (before adding tomatoes put in bowl & hand crush the tomatoes)
- Add all other ingredients including the juice of the fresh lemon except for the basil & parsley.
- Let cook over medium heat for approximately 15 minutes occasionally stirring from bottom to ensure all the mussels cook evenly & open.
- When all mussels have opened turn off heat & add roughly hand torn basil & parsley & stir
- Pour into bowl & discard any mussels that did not open & serve with crostinis. Toast slices of whole wheat Italian bread drizzled with olive oil & sprinkle with Italian herb seasoning & after toasting rub with fresh garlic. The crostinis are awsome for dunking in the sauce & scooping up the garlic & shallots.
Be the first to review "Zuppa di Mussels" Cancel reply. Zuppa Di Clams & Mussels. white, red or spicy red sauce. Strain mussel liquid into tomato mixture, and when cool enough to handle, remove half the mussels Add mussels to tomato mixture, simmer until warmed through, stir through parsley, scatter with basil. Used a pound of mussels a pound of littlenecks pound of shrimp a pound and a half of calamari and maybe ten scallops UGC Reviews Modal. Reviews for: Photos of Zuppa Di Pesce Fra Di Avolo.
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