Spicy mussel soup - Zuppa di Cozze Piccante

I'm sure we've all created our "final meal", at least in our minds. Mine would start with this spicy mussel soup, without doubt. It's a dish I never tire of eating, in summer or winter! Try it and perhaps you'll see why.....

Ingredients

2.5 kg mussels

75 ml olive oil

200 ml white wine

4 garlic cloves

6 anchovy fillets (in oil not brine, if using tinned)

4 dried chillies, finely chopped

2 x 400 g tin peeled and chopped plum tomatoes

1 tablespoon sun dried tomato paste

sea salt and black pepper

flat leafed parsley, chopped

Using a large saucepan with a close fitting lid, heat 60 ml of the olive oil. Now add the mussels and the white wine. Place lid on pan and cook over a fierce heat giving a good shake from time to time. After 3 to 4 minutes all of the mussels should be cooked and open. You may need to cook the mussels in batches, if so divide the oil and wine accordingly.

Now remove the mussels, discarding any that have remained closed. Having removed the mussels, reduce the remaining liquid by half over a high heat. Whilst the liquor is reducing remove half of the mussels from their shells. Pour off the reduced liquor and save. Heat the remaining olive oil and fry the finely chopped garlic until light brown (but do not burn). Add the anchovy fillets and mash into the olive oil and garlic. Now add the mussel liquor, the chillies, the tomato paste and the tomatoes. Give a good grind of black pepper, and reduce down to a medium thick consistency (perhaps 20 to 30 minutes). Season and taste, adding more chilli if required.

Finely add the mussels, shelled and un-shelled (plus any juices) and half the parsley.

Serve in wide, flat bowls, garnishing further with the remaining parsley. Enjoy with the very best sour dough you can get your hands on! Interestingly this soup is fantastic with rosemary bread - great strong flavours!

Comments

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