Zuppa Di Cozze Melewen Style Recipes

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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.

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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