Zuppa di Cozze (Mussel Soup) Recipe - Le Gourmet TV
- 9 years ago
By: Emily Richards (@ERiscooking)
Nothing brings you to the Mediterranean than Mussel soup. Liguria is home to Genoa salami and runs along the coast of Tuscany so they share many great foods and flavours like this soup.
Ingredients:
2 tbsp (25 mL) extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/2 cup (125 mL) chopped fresh Italian parsley
1/2 tsp (2 mL) red pepper flakes
4 lbs (2 kg) mussels, rinsed
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken or fish stock
2 tbsp (25 mL) butter, softened
2 tbsp (25 mL) all-purpose flour
Pinch salt
8 baguette slices, toasted
1 lemon, cut in wedges
Method:
In Dutch oven or large soup pot, heat oil over medium heat. Add onion, garlic, half of the parsley and red pepper flakes; cook for about 5 minutes or until softened. Add mussels, cover and simmer for about 10 minutes or until mussels open. Add wine and stock and simmer for 10 minutes.
Divide mussels among large deep bowls. In small bowl, mix together butter and flour to make a paste. Whisk into mussel liquid and bring to boil. Add salt.
Garnish soup with baguette slices and lemon wedges. Pour liquid over mussels and sprinkle with remaining parsley.
Makes 4 servings.
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Nothing brings you to the Mediterranean than Mussel soup. Liguria is home to Genoa salami and runs along the coast of Tuscany so they share many great foods and flavours like this soup.
Ingredients:
2 tbsp (25 mL) extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/2 cup (125 mL) chopped fresh Italian parsley
1/2 tsp (2 mL) red pepper flakes
4 lbs (2 kg) mussels, rinsed
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken or fish stock
2 tbsp (25 mL) butter, softened
2 tbsp (25 mL) all-purpose flour
Pinch salt
8 baguette slices, toasted
1 lemon, cut in wedges
Method:
In Dutch oven or large soup pot, heat oil over medium heat. Add onion, garlic, half of the parsley and red pepper flakes; cook for about 5 minutes or until softened. Add mussels, cover and simmer for about 10 minutes or until mussels open. Add wine and stock and simmer for 10 minutes.
Divide mussels among large deep bowls. In small bowl, mix together butter and flour to make a paste. Whisk into mussel liquid and bring to boil. Add salt.
Garnish soup with baguette slices and lemon wedges. Pour liquid over mussels and sprinkle with remaining parsley.
Makes 4 servings.
Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv
Website: http://www.legourmet.tv
Twitter: https://twitter.com/LeGourmetTV
FB: https://www.facebook.com/legourmettv
Insta: http://instagram.com/legourmettv