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  • Clam And Mussel Soup (Brodetto Di Cozze E Vongole)

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    Clam And Mussel Soup (Brodetto Di Cozze E Vongole)
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. white wine divided
    • 3 lb mussels scrubbed, bearded, and rinsed
    • 2 lb clams
    • 1 1/2 c. red wine vinegar
    • 1 1/4 c. extra-virgin extra virgin olive oil divided
    • 3 x salted anchovy fillets rinsed and minced
    • 2 x red bell peppers cut into 1/4" dice
    • 1 med red onion cut into 1/4" dice
    • 2 x celery ribs cut into 1/4" dice
    • 1 x carrot cut into 1/8" dice
    • 2 x garlic cloves thinly sliced
    • 4 slc country bread
    • 1/4 c. minced Italian parsley

    Directions

    1. In 2 separate pots, place 1/2 c. of the white wine. Add in mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook till mussels and clams have been steamed open, about 3 to 5 min. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cold. Once cold, shuck shellfish and throw away shells.
    2. Preheat the oven to 400 degrees.
    3. In a large soup pot, combine the shellfish cooking liquid, vinegar, 1 c. of the oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 min. Add in the shellfish and stir to heat through.
    4. Meanwhile, toast the bread in the oven for 4 min, till light golden and crispy.
    5. Divide the soup among heated soup bowls, drizzle with the remaining oil, sprinkle with parsley and serve with a slice of toast floating on top.
    6. This recipe yields 8 servings.

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