Best Zuppa E Councesze Soup With Mussels Recipes

Zuppa di Mussels image

Provided by Robert Irvine : Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 12

1 tablespoon grapeseed oil
2 teaspoons minced shallots
1 clove garlic, crushed
Kosher salt and freshly ground black pepper
10 mussels, scrubbed and debearded
2 ounces fresh Spanish chorizo, diced and cooked
1/3 ounce fennel, diced
3 ounces tomatoes, diced
Crushed red chile flakes, for seasoning
2 ounces white wine
2 ounces fra diavolo sauce (spicy marinara sauce with chile flakes)
1 tablespoon fresh parsley, chopped

Steps:

Heat the oil in a large saucepan over medium-high heat. Add the shallots, garlic, salt and pepper and saute for 2 minutes. Add the mussels, a touch of water and cover to steam until the mussels open.
Meanwhile, in a skillet (no oil) over medium-high heat, add the chorizo, fennel, tomatoes and chile flakes and heat over medium-high heat.
Cover the pan with a lid to bring up the temperature. Add the white wine and cook uncovered to reduce for 2 minutes, then add the fra diavolo tomato sauce and simmer for 5 minutes.
Once the mussels open, remove them from the liquid and place them on a plate. Add the mussel liquid to the skillet with the tomato mixture and mix it in to build layers of flavors. Add the mussels and parsley, mix and season to taste.
In a bowl, plate the mussels and generously cover with the sauce.

Zuppa di Cozze: Mussel Soup image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/4 cup/58 ml extra-virgin olive oil
2 cloves garlic, crushed
Dried chile peppers, crushed, to season, optional
2 large tomatoes, diced
3 pounds/1.36 kg fresh mussels, cleaned and beards removed *(See Cook's Note)
1 1/2 cups/352 ml white wine
Salt
Bunch fresh flat-leaf parsley, finely chopped
8 slices country bread, toasted and lightly rubbed with garlic

Steps:

Heat up extra-virgin olive oil in a deep saucepan. Add the garlic and chile peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. Sprinkle the mixture with parsley, add more salt, if needed, and stir well. Serve immediately with toasted bread.

Zuppa De Clams (Or Mussels) image

Provided by Charmed

Categories European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

48 baby clams (mahogany clams or little necks are fine too, approximately) or 48 mussels
salt and pepper
2/3 cup olive oil
2 -3 garlic cloves (to taste)
4 sprigs flat-leaf Italian parsley, rinsed dried and coarsely chopped
1 -2 tablespoon finely minced fresh sweet basil (to taste) (optional)
1 (28 ounce) can italian peeled plum tomatoes, coarsely chopped (reserve liquid)
sliced fresh crusty rustic Italian bread or French bread

Steps:

Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
Any remaining sand should fall to the bottom of the bowl.
Drain the clams and rinse them well in a colander under running water.
Crush one clove of garlic, and slice the remaining cloves very thin.
In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
Add the remaining sliced garlic and the parsley.
Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
You don't want too much liquid in this, but judge the amount to your taste.
Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
(Add more liquid if necessary).
Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
Discard any unopened clams.
Sprinkle with more freshly ground pepper and the basil, if desired.
(You can substitute a teaspoon of dried if you wish).
Serve in shallow bowls with slices of bread for dunking.