Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Zuppa di Cozze: Mussel Soup
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 574
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 45 g
- Cholesterol
- 95 mg
- Sodium
- 1354 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 574
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 45 g
- Cholesterol
- 95 mg
- Sodium
- 1354 mg
Ingredients
Directions
- Heat up extra-virgin olive oil in a deep saucepan. Add the garlic and chile peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. Sprinkle the mixture with parsley, add more salt, if needed, and stir well. Serve immediately with toasted bread.
Cook’s Note
To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped.
