Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, zuppa di mussels. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Zuppa di Mussels is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Zuppa di Mussels is something which I have loved my whole life. They’re fine and they look wonderful.
Add the mussels and parsley, mix and season to taste. In a bowl, plate the mussels and generously cover with the sauce. This is a delicious Italian first course soup, as good with mussels as it is with clams.
To begin with this recipe, we have to prepare a few ingredients. 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
- Take 1/2 bottle of pino grigio white wine
- Prepare 1 can 28oz chopped & diced tomatoes
- Get 2 large shallots
- Take 1 fresh lemon
- Get 1 tbsp salt
- Get 1/2 tbsp black pepper
- Take 1 tsp crushed red pepper flakes
- Take 6 fresh basil leaves
- Take 1 tbsp rough chopped fresh parsley
- Get 2 tbsp olive oil
Keep the mussels in a bowl in the fridge in a little water until you are ready to use them. Add Mussels, a pinch of Salt and Pepper. Remove the majority of the Mussels from their shell and add to the soup, save a few left in the. In a saucepan, heat two tablespoons of extra virgin olive oil and.
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.
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. Be the first to review "Zuppa di Mussels" Cancel reply. Zuppa di PescePublix. mussels, clam juice, minced garlic, deveined shrimp, tomato basil Zuppa di Pesce MarechiaraCooking with Nonna. mussels, cherry tomatoes, calamari, scallops, shrimp, dry.
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