Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Frito Misto
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Clam and Mussel Soup: Brodetto di Cozze e Vongole
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
8 servings
Total:
35 min
Prep:
15 min
Cook:
20 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.

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