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ZUPPA DI COZZE​

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Ingredients:

1 kilo spanking fresh mussels
500g tin Italian plum tomatoes
1 – 2 cloves of fresh garlic
Fresh or dried chilli to your liking A large handful of freshly cut flat leaf parsley (leaves only)
White wine splash
Olive oil Extra-virgin olive
Maldon and Isle of Skye salt

Preparation:

Begin by washing the mussels. But they are in the basin and washed with chilled cold water and ice cold for approximately 5 minutes. All shells that are opened or are floating up to the top of the water, BIN! The remaining
Scrape any barnacles and cut any part of the beards visible on the shell.
Transfer the mussels into an empty bowl, and then put them in the refrigerator until you’re ready to begin to cook. I’d not eat mussels that are older than a day.
Then, you can create a tomato-based base. Select a large, heavy-bottomed pan or casserole.
Pick each tomato’s plum and chop it roughly into 6-8 pieces. I like the texture of this as I feel it.
It works with mussels; however, you can also use passata instead if you want to.
Pour enough oil to make a coating on the pan’s sides lightly. Include 1 or 2 cloves of chopped garlic.
Garlic. Include enough chilli for your taste. Let the chilli and garlic sizzle, but not become brown.
Add 2 or 3 glasses of wine, and cook until you’ve burned the alcohol.
Next, add the tomatoes. Stir, and simmer for approximately 20-30 minutes or until the tomatoes are tender.
Look shiny and look shiny and silky.
Strain the mussels, then add their contents to the sauce. Cover the container with a lid, and cook until they are all the shells of mussels are open. It will take around four or five minutes. Begin by using the help of
A little salt and chopped parsley.
Have a snack of bruschetta.