Zuppa E Councesze Soup With Mussels Recipes

ZUPPA DI MUSSELS

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.

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)

Steps:

• Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
• Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
• Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
• Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
• Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

ZUPPA DI COZZE: MUSSEL SOUP

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 DE CLAMS (OR MUSSELS)

Steps:

• Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
• Any remaining sand should fall to the bottom of the bowl.
• Drain the clams and rinse them well in a colander under running water.
• Crush one clove of garlic, and slice the remaining cloves very thin.
• In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
• Add the remaining sliced garlic and the parsley.
• Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
• You don't want too much liquid in this, but judge the amount to your taste.
• Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
• (Add more liquid if necessary).
• Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
• Discard any unopened clams.
• Sprinkle with more freshly ground pepper and the basil, if desired.
• (You can substitute a teaspoon of dried if you wish).
• Serve in shallow bowls with slices of bread for dunking.