Free Recipe Zuppa Di Cozze
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Zuppa Di Cozze Recipe
1/4 c Coarsely chopped onion
1 ts Coarsely chopped celery
1 ts Coarsely chopped garlic
1/2 c Olive oil
1 tb Finely chopped fresh basil
-or
1 ts Dried basil
Freshly ground black pepper
1/2 c Dry white wine
2 c Canned Italian Plum or
-wholepack tomatoes; chopped
-including juice
4 sm Dozen mussels in shells;
-scrubbed thoroughly
2 ts Freshly grated lemon peel
Zuppa Di Cozze Preparation
1. Combine the onions, celery and garlic on a cutting board and chop together very finely. 2. Heat the olive oil in a 3 to 4-quart saucepan. Add the chopped vegetables, basil and a few grindings of pepper. Cook over moderate heat, stirring frequently, 8 to 10 minutes. 3. Add the wine and boil briskly to reduce the mixture to about 1/4 cup. Add the tomatoes and simmer uncovered about 20 minutes over low heat. 4. Add the mussels, cover the pan and cook a few minutes longer. Discard any that remain closed. Serve immediately. NOTE: The soup can be made ahead and warmed over medium heat. Do not make more than 1 day in advance. Be sure to scrub the mussels well, so as to remove all of the beards. Garnish with lemon peel. DEL MONDO RISTORANTE N. FARWELL AVE, MILWAUKEE WINE: RUFFINO DUCALE GOLD From the <Micro Cookbook Collection of Italian Recipes>.
Cooking Temperature:
Recipe Serves: 4
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