Zuppa di Mussels - Impepata di Cozze
Zuppa di Mussels... there is no better way to celebrate summer!
For 4 Person(s)
For the Zuppa:
- 2 pounds fresh mussels
- 5 cloves garlic
- 1 lemon
- 1/4 cup extra virgin olive oil
- 1/2 cup white wine
- 2 tablespoons fresh parsley
- black pepper or red chili pepper as desired
- Wash the mussels under fresh water and with a knife scrape from the shells any material attached and any beards.
- Put the mussels in a deep pot and at the same time add all the ingredients.
- Cut the lemon in half, squeeze all the juice into the pot and add the lemon peels to the pot as well.
- Cover the pot and cook under medium to high heat.
- Occasionally stir the pot to ensure that the mussels cook evenly. Cook for about 15 mins.
- Remove to cover and cook for an additional 5 minutes.
- The mussels are done once they have all opened.
- Any mussels that do not open, discard them as they are not edible.
The Cooking with Nonna Cookbook
- The recipe above is for a White Zuppa di Mussels. Alternatively it can be made Red by adding 10 cherry tomatoes.
- The soup generated by the mussels is to die for... absolutely dip some fresh Italian bread in it!
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Thursday, 14 December 2017
Fantastic! I make it for Christmas Eve and everyone devours it. - princess