Zuppa di Cozze e Vongole

Zuppa di Cozze e Vongole

Method
Serves 4

Heat the olive oil in a heavy based saucepan over medium heat. Add the garlic and cook until aromatic.

Add the mussels, vongole, white wine and parsley. Put the lid on the saucepan and shake the pot to mix the sauce through the shellfish. Cook for 10 minutes, stirring occasionally.

Add the tomatoes, fish stock and chilli. Bring to a low simmer and cook for 2-3 minutes.

Check the pot and remove any opened mussels and place them in a warm bowl. Keep checking and removing the opened mussels every 2-3 minutes, until the majority are opened. Discard any remaining mussels that haven’t opened.

To Serve

Distribute the mussels between 4 bowls and top with broth from the pot. Garnish with basil and celery leaf mix.


CHEF’S TIP: Ask your fishmonger to select only medium sized mussels as smaller ones will have a sweeter taste. At Beppi’s, we also garnish with red chillies.

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