Zuppa Di Cozze Mussel Soup Recipes

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ZUPPA DI MUSSELS



Zuppa di Mussels image

Provided by Robert Irvine : Food Network

Categories     appetizer

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 E COUNCESZE: SOUP WITH MUSSELS



Zuppa e Councesze: Soup with Mussels image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup/125 ml extra-virgin olive oil
2 cloves garlic, crushed
1 fresh chile pepper, chopped
2 pounds/1 kg fresh mussels, cleaned and debearded* (See Cook's Note)
1 cup/250 ml white wine
Salt and freshly ground black pepper
1 onion, chopped
10 ounces/300 g butternut squash, peeled, seeded and cut into cubes
7 ounces/200 g ditalini pasta
2 cups/500 ml water
1/2 cup/125 ml Parmigiano cheese

Steps:

  • Heat up 1/4 cup extra-virgin olive oil in a deep saucepan. Add the garlic and chopped chile pepper and cook for 1 minute. Add the mussels, wine, salt, pepper, and stir together. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. In another saucepan, heat up 1/4 cup olive oil. Add the onion, butternut squash, salt, and black pepper. Cook for a few minutes. Then add the pasta and mix together. Add the water and allow the mixture to cook for 15 minutes or until the squash is fork tender. While the butternut squash and pasta are cooking, shell the mussels and place them back into the saucepan. Transfer the mussel soup to the butternut squash soup. Mix together and add the Parmigiano cheese.

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