Mussel soup with tomato sauce
Dear friends, today let's see together how to prepare a nice tasty and fragrant mussel soup with tomato sauce, a rich and aromatic recipe perfect as a seafood appetizer or as a main course. In some areas of Italy, mussel soup is made by adding other seafood, such as octopus or shrimp, but here in Sicily we prepare it "pure", letting the taste of shellfish triumph in the mouth! It seems that mussel soup was born in Campania during the reign of Ferdinand I of Bourbon, who asked his cooks to develop a rich and delicious dish but without meat to be enjoyed during Holy Week: the royal version of the soup was richer, but the tradition began to spread even within the people, who prepared it only with mussels, easy to find and cheap. Quick to prepare and delicious, the mussel soup is strictly enjoyed with your hands by making the scarpetta with bread... and if you have leftover sauce, two spaghetti are fine! So let's see the few simple steps you need to prepare it perfectly.
Ingredients
2 kg mussels1.5 l tomato puree1 cup white wine2 cloves garlicextra virgin olive oilchili pepperparsley
Procedure
First, take care of cleaning the mussels: remove the external seaweed and clean the shells by rubbing them together under running water. Throw away broken or already opened mussels. Put the cleaned mussels in a large pot with a lid, turn on the heat and let them burst. Filter the sauce and set it aside. Crush two cloves of garlic with the side of the blade of a knife without peeling them and fry them in a pan with a drizzle of extra virgin olive oil. Add the tomato puree. Also add the wine, the mussel sauce, a glass of water and the chili pepper (you choose how spicy you want to make your soup). Cover and cook for a quarter of an hour. Remove the lid, add the mussels, cook over high heat for another five minutes. Complete with a handful of chopped parsley. Serve your mussel soup hot with lots of bread for the scarpetta!
TipsIf you like them, you can enrich your mussel soup with desalted capers. I do not recommend using frozen mussels.
Dear friends, today let's see together how to prepare a nice tasty and fragrant mussel soup with tomato sauce, a rich and aromatic recipe perfect as a seafood appetizer or as a main course. In some areas of Italy, mussel soup is made by adding other seafood, such as octopus or shrimp, but here in Sicily we prepare it "pure", letting the taste of shellfish triumph in the mouth! It seems that mussel soup was born in Campania during the reign of Ferdinand I of Bourbon, who asked his cooks to develop a rich and delicious dish but without meat to be enjoyed during Holy Week: the royal version of the soup was richer, but the tradition began to spread even within the people, who prepared it only with mussels, easy to find and cheap. Quick to prepare and delicious, the mussel soup is strictly enjoyed with your hands by making the scarpetta with bread... and if you have leftover sauce, two spaghetti are fine! So let's see the few simple steps you need to prepare it perfectly.
Ingredients
2 kg mussels
1.5 l tomato puree
1 cup white wine
2 cloves garlic
extra virgin olive oil
chili pepper
parsley
Procedure
First, take care of cleaning the mussels: remove the external seaweed and clean the shells by rubbing them together under running water. Throw away broken or already opened mussels. Put the cleaned mussels in a large pot with a lid, turn on the heat and let them burst. Filter the sauce and set it aside. Crush two cloves of garlic with the side of the blade of a knife without peeling them and fry them in a pan with a drizzle of extra virgin olive oil. Add the tomato puree. Also add the wine, the mussel sauce, a glass of water and the chili pepper (you choose how spicy you want to make your soup). Cover and cook for a quarter of an hour. Remove the lid, add the mussels, cook over high heat for another five minutes. Complete with a handful of chopped parsley. Serve your mussel soup hot with lots of bread for the scarpetta!
Tips
If you like them, you can enrich your mussel soup with desalted capers. I do not recommend using frozen mussels.
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