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Mussel Soup (Zuppa di Cozze)




Source of Recipe


World Wide Recipes


List of Ingredients




4-6 dozen fresh mussels in their shells
1/2 C extra-virgin olive oil
2-4 cloves garlic, minced
1/4 C minced onion
1/4 C minced celery
1 15-oz can Italian plum tomatoes, chopped,
with the liquid
1/2 C dry white wine, clam juice, or fish stock
2 T chopped fresh basil
Salt and freshly ground pepper to taste
1 T lemon zest
Italian bread


Recipe



Scrub the mussels with a stiff brush and remove the "beard" using a sharp knife. Heat the olive oil in a large pot over moderate heat and saute the garlic, onion, and celery until lightly browned, about 10 minutes. Add the tomatoes and their liquid, the wine, basil, salt, and pepper, and simmer uncovered over low heat for 20 minutes, stirring occasionally. Add the mussels, cover, and cook over high heat until the mussels have opened, about 10 minutes. Divide the mussels between individual serving bowls, discarding any unopened shells. Spoon the soup over them and garnish with lemon zest. Serve with crusty Italian bread for sopping up the broth.
Serves 4 to 6.