Zuppa di cozze
A recipe from the Good Food collection.
Ingredients
200 g (6 1/2 oz) ripe tomatoes
1 kg (2 lb) black mussels
2 tablespoons olive oil
40 g (1 1/4 oz) butter
1 leek, white part only, finely chopped
3 cloves garlic, crushed
pinch of saffron threads or powder
1 tablespoon finely chopped fresh coriander or parsley
1 small fresh red chilli, finely chopped
2/3 cup (170 ml/5 1/2 fl oz) dry white wine
Method
Step 1
Score a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, transfer to cold water, drain and peel away from the cross. Cut the tomatoes in half, scoop out the seeds with a teaspoon and finely chop the flesh.
Step 2
Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don't close when tapped on the bench. Rinse well.
Step 3
Heat the oil and butter in a large saucepan and cook the leek and garlic over low heat until the leek is soft but not brown. Add the saffron, coriander or parsley and chilli and cook, stirring, for 1-2 minutes. Increase the heat and add the wine. Bring to the boil and cook for 1-2 minutes, then add the chopped tomato and 1 cup (250 ml/8 fl oz) water. Cover and simmer for 20 minutes.
Step 4
Add the mussels to the pan and cook, covered, until they are opened. After 4-5 minutes, discard any unopened mussels. So the soup is not too crowded with shells, remove one third of the remaining mussels, remove the mussel meat and add to the soup. Discard the empty shells. Season, to taste, with salt and pepper. Serve immediately with crusty bread.
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