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- Mussel Soup
- (Zuppa
di Cozze)
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Ingredients:
2 lbs
mussels
1 onion
8 garlic cloves
1/4 cup dry white wine
4 large ripe tomatoes
1/4 cup finely chopped parsley
6 basil leaves
1 teaspoon crushed red chili pepper (optional)
Extra virgin olive oil as needed
Freshly ground black pepper
Sea salt
Rustic bread for bruschetta
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- Directions:
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- To make the
bruschetta, diagonally slice about 12 pieces of bread, preferably from
a baguette or long Italian loaf, and toast.
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- Slice a garlic clove in
half, rub each slice of toast with the garlic, then drizzle some olive
oil on each. This will use up about 4 large cloves. (Another technique is to heat a sauté pan, brush each bread slice with
olive oil, toast each side in the pan until golden brown, and then rub
with garlic.)
Wash and scrub the mussels, removing the beards and any material
attached to the shells.
Slice and dice the onion into small pieces.
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- Slice the tomatoes in
half, gently squeeze the seeds from them, and then coarsely chop.
Place a large pot on the range over moderately high heat, add 1/4 cup
of olive oil, the diced onions, at least 4 garlic cloves, and let cook
for several minutes until the ingredients begin to wilt.
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- Add the wine,
tomatoes, ground black pepper and, if desired, add the chili pepper,
then the mussels.
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- Cover the pot and steam for about 15 minutes,
stirring the bottom shells from time to time to ensure they are evenly
cooked.
When the mussels have finished cooking, stir in the chopped parsley,
place the mussel soup in individual bowls and place two slices of
bruschetta on each bowl, and serve.
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