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ZUPPA DI COZZE |
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1/4 cup extra virgin olive oil (58ml)
2 garlic cloves, crushed
dried chili peppers, crushed, to season (optional)
2 large tomatoes, diced
*3 lb fresh mussels, cleaned and beards removed (1.36kg)
1 1/2 cup white wine (352ml)
salt to season
a bunch of fresh flat leaf parsley, finely chopped
8 slices country bread, toasted and lightly rubbed with garlic |
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To start your Zuppa di Cozze: |
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To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped. |
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Heat up extra virgin olive oil in a deep saucepan. Add garlic, chili peppers and cook until garlic is golden. |
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Then add tomatoes, and sautí for approximately a minute. |
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Add mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. |
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Cook until all mussels are fully opened. Discard any unopened mussels. |
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Sprinkle with parsley, add more salt if needed, and stir well. Serve immediately with toasted bread. |
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Per 4 persone |
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