Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Frito Misto
Clam and Mussel Soup: Brodetto di Cozze e Vongole
Total:
35 min
Active:
15 min
Yield:
8 servings
Total:
35 min
Active:
15 min
Yield:
8 servings

Ingredients

Directions

In 2 separate pots, place 1/2 cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.

Preheat the oven to 400 degrees F.

In a large soup pot, combine the shellfish cooking liquid, vinegar, 1/4 cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.

Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.

IDEAS YOU'LL LOVE

Mussels in White Wine

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Tyler Florence

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Navy Bean Soup

Recipe courtesy of Food Network Kitchen

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Broccoli Soup

Recipe courtesy of The Neelys

Chilled Cucumber Soup with Shrimp

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking