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[edit] Ingredients
¼ |
cup Coarsely chopped onion |
1 |
teaspoon Coarsely chopped celery |
1 |
teaspoon Coarsely chopped garlic |
½ |
cup Olive oil |
1 |
tablespoon Finely chopped fresh basil or |
1 |
|
|
Freshly ground black pepper |
½ |
cup Dry white wine |
2 |
cups Canned Italian Plum or wholepack tomatoes, chopped including juice |
4 |
small Dozen mussels in shells, scrubbed thoroughly |
2 |
teaspoons Freshly grated lemon peel |
[edit] Preparation
Step 1 |
1. Combine the onions, celery and garlic on a cutting board and chop together very finely. |
Step 2 |
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. |
Step 3 |
3. Add the wine and boil briskly to reduce the mixture to about 1/4 cup. |
Step 4 |
Add the tomatoes and simmer uncovered about 20 minutes over low heat. |
Step 5 |
4. Add the mussels, cover the pan and cook a few minutes longer. Discard any that remain closed. Serve immediately. |
Step 6 |
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. |
Step 7 |
WINE: RUFFINO DUCALE GOLD |
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