Spicy Mussel Soup
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- Extra virgin olive oil
- 1 bn Italian parsley; chopped
- 3 sm Dried chillies; crushed
- White wine
- Water
- Sea salt & black pepper
- 4 Garlic cloves; pealed & finely chopped
- 2 1/2 fl Olive oil
- 5 1/2 lb Mussels; cleaned
- Chilli
- 1 3/4 lb Tin peeled plum tomatoes; drained of most of their juice & chopped
- Rub
- 6 Anchovy fillets
- 6 sl Pugliese bread; cut at angle
- 1 Garlic clove; pealed & halved
Contains
GlutenFishMolluscsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- http://www.hubcom.com/cgi-win/recipe.exe/3/3/1/9/170/ 1.Heat 2 fl oz of the olive oil in a large saucepan. Add the mussels, white wine and 4 fl oz water. Cook over a high heat until all mussels are opened, discard any remaining closed.
- 2.Remove the mussels and boil to reduce the liquid by half. Remove half the mussels from their shells.
- 3.Heat the remaining olive oil in a large pan and fry the garlic until lightly brown. Add mussel liquid, chilli, and tomatoes. Cook gently until the tomatoes haave reduced to a medium thick consistency, (about 30 mins). Season with salt, pepper, and more chilli if required.
- 4.Put in the mussels and half the parsley
- 5.Toast the bread on both sides and rub with garlic. Serve soup with the bruschetta, the remaining parsley, and a generous amount of extra virgin olive oil.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler