Italian Style Zuppa Di Cozze
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 18 cups fresh mussels (rinsed and debearded)
- ½ cup good quality olive oil
- 2 cloves garlic cloves (pressed or minced)
- 1 onion (peeled and finely chopped)
- 2 ripe Tomatoes (rinsed and finely chopped)
- 1 red pepper (seeded and sliced)
- 3 Tbsps Tomato paste
- ½ cup water
- 1 cup dry white wine
- salt (to taste)
- 2 sprigs fresh thyme (chopped; plus extra for garnish)
- 4 Tbsps fresh parsley (chopped)
- 4 sprigs fresh rosemary (for garnish)
- 2 sprigs fresh bay leaves (for garnish)
- crusty Bread
- fresh lemons (wedges)
Preparation steps
1.
Rinse and scrub mussels under cold water. Remove beards using your fingers or a paring knife and discard.
2.
In a large stockpot, heat the olive oil over medium heat. Add the garlic, onion, tomatoes and sliced red pepper. Saute over medium heat until the garlic becomes fragrant and just starts to brown.
3.
Dilute the tomato paste in 1/2 cup of water. Add the diluted tomato paste and wine to the stockpot and cook for five minutes to incorporate flavors.
4.
Add mussels and salt, cover tightly and steam for 5 minutes over medium-high heat, or until the mussels open. Do not overcook. Add the herbs, and stir. Discard any unopened mussels. Remove from heat.
5.
Divide between bowls. Top with remaining herbs. Strain the broth, pour over mussels.
6.
Serve immediately with crusty bread and lemon wedges.
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