Zuppa di cozze

Yield: 4 Servings

Measure 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

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, .

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