Ingredients
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1 Kg Mussel
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300 g Tomatoes
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1 clove Garlic
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to taste Pepperfresh
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Extra virgin olive oil
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1 tuft Parsley
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1 pinch Salt
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to taste Bread croutons
Directions
Tarantine-style Zuppa di cozze is prepared by cleaning the mussels and cooking them with chili and tomato in a pan, they should finally be served accompanied by homemade bread croutons. Here are the steps for Taranto-style Zuppa di cozze.
Steps
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1
Done
|
Wash and clean the mussels by scraping the shell to remove all dirt, then place them in a pan with a tablespoon of oil and allow them to open. Discard any mussels that have not opened and save the liquid from the mussels. |
|
2
Done
|
Clean the frying pan and grease it with oil, letting the crushed garlic clove brown with a few pieces of chili pepper. |
|
3
Done
|
Remove the garlic and chili and pour in the tomatoes, previously peeled and seeded as much as possible. |
|
4
Done
|
Adjust the salt and cook over low heat for about 10 minutes, then add the mussels and their filtered liquid. |
|
5
Done
|
Chop the parsley and sprinkle it over the soup, then serve it piping hot in individual bowls accompanied by bread croutons. |
