Zuppa di Cozze

Mussel Soup

Nothing beats a morning clambering around on the rocks, finding mussels and bringing them home for lunch. Then sitting and cleaning them over a bucket with barnacles flying in all directions and those annoying little beards resisting your hardest efforts at tugging! I once spent a summer in the Outer Hebrides, where the mussels were so plentiful we could eat them every day. As with all seafood, please NEVER eat a mussel that needs forcing open.

Ingredients

  • lb fresh mussels, scrubbed and beards removed
  • 3 tablespoons extra virgin olive oil
  • 2 or 3 garlic cloves, unpeeled and lightly crushed
  • a handful of chopped fresh Italian parsley
  • 2 tablespoons puréed tomatoes
  • 1 cup dry white wine
  • 8 slices ciabatta bread, lightly toasted and rubbed with a peeled garlic clove
  • extra virgin olive oil, for drizzling
  • salt and freshly ground black pepper

Method

  1. Discard any mussels that remain closed. Place all the mussels in a wide skillet with no liquid at all and place them over a medium heat. Cover the skillet with a lid and shake to help the mussels to open.
  2. Once all the mussels are open, remove them from the skillet and strain their liquor into a bowl. Reserve the liquor and discard all the mussels that remain closed. Reserve the remaining mussels until required.
  3. Heat the olive oil in the same skillet. Add the garlic and fry for about 5 minutes. Add the parsley and puréed tomatoes, season to taste, and stir thoroughly.
  4. Add the reserved mussels and wine and mix together thoroughly. Cook over a high heat for about 4 minutes, then remove the skillet from the heat.
  5. Arrange the toasted garlic bread in the base of a wide bowl. Drizzle a thin stream of olive oil over the bread slices, then pour the mussels and all the liquid over the bread.
  6. Serve immediately, remembering to place an empty bowl in the middle of the table for the empty mussel shells.

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