Receta Clam And Mussel Soup (Brodetto Di Cozze E Vongole)
Ingredientes
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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.