Best Zuppetta Di Cozze Recipes

ZUPPA DI COZZE E VONGOLE

Zuppa Di Cozze E Vongole image

Mussel and clam soup. Recipe of the Month from i Ricchi's in Washington DC. Top 10 Restaurants in the USA - 1995 - American Academy of Restaurant Sciences

Provided by Cucina Casalingo

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
1 garlic clove, smashed
1/4 chili pepper, crushed
3 1/4 cups canned tomatoes, crushed slightly
3 fresh tomatoes, chopped
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 lemon, squeezed
1/2 teaspoon salt
1/4 teaspoon pepper
24 mussels (6 mussels per serving)
32 clams (8 clams per serving)
white wine
sliced day-old bread
chopped fresh parsley

Steps:

Steam clams and mussels in a little white wine. (This may be done ahead of time.)
Heat oil in a pan and add garlic, herbs, and chili pepper.
When garlic is light golden, add tomatoes, lemon, and seasoning.
Bring to a boil; remove tomato mixture from heat.
Per serving, heat 6 mussels and 8 clams in a sauté pan with 2 tablespoons of olive oil.
Splash in 2-3 tablespoons of white wine, reduce.
Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture.
When hot, arrange in medium oval plate.
Top with tomato sauce.
Garnish with 2 thin slices of bread, toasted and rubbed with garlic.

Nutrition Facts : Calories 341.5, Fat 17.3, SaturatedFat 2.5, Cholesterol 66.3, Sodium 885.3, Carbohydrate 19.1, Fiber 3.3, Sugar 7.6, Protein 28.8

ZUPPETTA DEL DOGE DI VENEZIA

Zuppetta del Doge Di Venezia image

Provided by Jonathan Reynolds

Categories dinner, soups and stews, main course

Time 30m

Yield 2 servings

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 green onion, diced crosswise
2 cloves garlic, peeled and diced
Pinch of fresh rosemary
2 ripe tomatoes, chopped
1/2 cup clam juice
2 tablespoons olive oil
1 green onion, diced crosswise
2 cloves garlic, peeled and chopped
4 sea scallops
1 raw lobster tail, shelled
2 raw lobster claws, shelled
2 tablespoons white wine
Pinch black pepper
4 to 6 medium-thick asparagus spears -- tips with 1 inch of stalk
2 4-inch pieces of king crab leg in the shell
2 slices Italian bread, oiled, garlicked and toasted
Sprinkle of chopped parsley

Steps:

To make the broth, heat the oil in a medium saucepan over medium heat and sauté the green onion, garlic and rosemary for 1 minute. Add the tomatoes and sauté 1 minute. Add the clam juice, and simmer for 5 minutes. Purée through a food mill and set aside.
To prepare the seafood, in the oil in a large skillet over medium heat, sauté the green onion and garlic for 30 seconds, add the scallops and lobster and cook for 3 minutes or until cooked through. Add the wine and the pepper and sizzle a moment; then add the asparagus. Cook for 2 minutes. Add the crab and tomato broth, heat to boiling and simmer for 5 minutes.
To serve, place the garlic toast in a large shallow soup bowl, top with the scallops and lobster and then place the asparagus tips to one side. Add the broth, sprinkle with parsley and arrange the crab leg at an angle on the rim of the plate.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 25 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 3 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 3091 milligrams, Sugar 13 grams, TransFat 0 grams