Zuppetta Di Cozze 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 DI COZZE: MUSSEL SOUP



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.

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

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

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