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Ingredientes
- 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
Direcciones
- 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.
- Preheat the oven to 400 degrees.
- 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.
- Meanwhile, toast the bread in the oven for 4 min, till light golden and crispy.
- 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.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 469g | |
| Recipe makes 8 servings | |
| Calories 637 | |
| Calories from Fat 355 | 56% |
| Total Fat 39.99g | 50% |
| Saturated Fat 5.83g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 669mg | 28% |
| Potassium 1098mg | 31% |
| Total Carbs 23.56g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.9g | 2% |
| Protein 37.25g | 60% |
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