Zuppa di Cozze - Italian Mussel Soup
A superb soup that is a firm favourite during the season. Make sure you have the bread to help with the mop up.
A superb soup that is a firm favourite during the season. Make sure you have the bread to help with the mop up.
Servings 6 people
Ingredients
- 48 large mussels in their shells
- 1/2 cup Extra Virgin olive oil 125 ml
- 2-4 cloves garlic finely chopped
- 1/4 cup onion 60 ml, finely-chopped
- 1/4 cup celery 60 ml, finely-chopped
- 15 oz Italian plum tomatoes chopped, with the liquid, 420 g
- 1/2 cup dry white wine clam juice, or fish stock, 125 ml
- 1 tbsp lemon zest 15 ml
- 2 tbsp basil 30 ml, chopped
- salt to taste
- ground pepper to taste
Instructions
- Scrub the mussels with a stiff brush and remove the "beard" using a sharp knife.
- Heat the olive oil in a large pot over moderate heat and sauté the garlic, onion, and celery until lightly browned, about 10 minutes.
- Add the tomatoes and their liquid, the wine, basil, salt, and pepper, and simmer uncovered over low heat for 20 minutes, stirring occasionally.
- Add the mussels, cover, and cook over high heat until the mussels have opened, about 10 minutes.
- Divide the mussels between individual serving bowls, discarding any unopened shells.
- Spoon the soup over them and garnish with lemon zest.
- Serve with crusty Italian bread for sopping up the broth.
Nutrition
Calories: 216kcal | Carbohydrates: 5g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 30mg | Potassium: 89mg | Fiber: 2g | Sugar: 4g