Zuppa di cozze
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Coarsely chopped onion |
| 1 | teaspoon | Coarsely chopped celery |
| 1 | teaspoon | Coarsely chopped garlic |
| ½ | cup | Olive oil |
| 1 | tablespoon | Finely chopped fresh basil or |
| 1 | teaspoon | Dried basil |
| Freshly ground black pepper | ||
| ½ | cup | Dry white wine |
| 2 | cups | Canned Italian Plum or wholepack tomatoes; chopped including juice |
| 4 | smalls | Dozen mussels in shells; scrubbed thoroughly |
| 2 | teaspoons | Freshly grated lemon peel |
Directions
1. Combine the onions, celery and garlic on a cutting board and chop together very finely.
2. Heat the olive oil in a 3 to 4-quart saucepan. Add the chopped vegetables, basil and a few grindings of pepper. Cook over moderate heat, stirring frequently, 8 to 10 minutes.
3. Add the wine and boil briskly to reduce the mixture to about ¼ cup.
Add the tomatoes and simmer uncovered about 20 minutes over low heat.
4. Add the mussels, cover the pan and cook a few minutes longer. Discard any that remain closed. Serve immediately.
NOTE: The soup can be made ahead and warmed over medium heat. Do not make more than 1 day in advance. Be sure to scrub the mussels well, so as to remove all of the beards. Garnish with lemon peel.
DEL MONDO RISTORANTE
N. FARWELL AVE, MILWAUKEE
WINE: RUFFINO DUCALE GOLD
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .