Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, zuppa di mussels. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Zuppa di Mussels is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Zuppa di Mussels is something that I’ve loved my entire life. They are 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 particular recipe, we have to prepare a few ingredients. You can have zuppa di mussels using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Zuppa di Mussels:
- Make ready 2 lb fresh live mussels
- Take 1 head fresh garlic
- Prepare 1/2 bottle of pino grigio white wine
- Make ready 1 can 28oz chopped & diced tomatoes
- Prepare 2 large shallots
- Make ready 1 fresh lemon
- Make ready 1 tbsp salt
- Make ready 1/2 tbsp black pepper
- Make ready 1 tsp crushed red pepper flakes
- Get 6 fresh basil leaves
- Prepare 1 tbsp rough chopped fresh parsley
- Make ready 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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