Zuppa Di Mussels
From BuonAppetito 8 years agoIngredients
- 2 Lbs Mussels Beards removed and shell scrubbed shopping list
- 2 anchovy fillets shopping list
- 1/2 Lb bacon, Turkey bacon Or Pancetta Diced shopping list
- 2 Tbsp Unsalted butter shopping list
- 2 Tbsp Extra Virgin Olive oil shopping list
- 1 Rib Finely Diced celery shopping list
- 5 cloves Garlic Medium Sliced Thin shopping list
- Very little Salt, shopping list
- black pepper shopping list
- A Dash Of Red Pepper Flakes shopping list
- 1 Cup Dry White Wine shopping list
- 2 Quart Fresh Shrimp Stock or Clam Juice shopping list
- The juice and zest of 1 lemon shopping list
- Italian Flat Leaf Parsley Chopped About 1/4 Cup shopping list
How to make it
- Shells well scrubbed. Soak the clams in a bowl with 2 Tbsp all purpose flour and enough cool water to submerge all the clams refrigerate and soak 1 hour. Then rinse the clams again and refresh the cool water until ready to cook.
- Heat a large deep heavy pot or skillet on high heat and add the olive oil and 1/2 of the butter. When the oil and butter are hot add the bacon allow the bacon to crisp. Remove and break into tiny pieces and reserve for later.
- Lower the flame to medium and add the 2 anchovy fillets and allow to dissolve. Add the celery and saute a few minutes. Season with just a very little salt, black and red pepper. Mix in the Garlic continuously mixing so the garlic will not burn.
- After a minute or two and you begin the smell the garlic add a splash of the wine and scrape all the particles of the the bottom. When done and the wine is simmering add the rest of the wine and bring back to a simmer.
- Add the stock and cover bring to a brisk boil check if you need seasoning add the mussels stir well and cover. After about 8 minutes check and if all the mussels are opened remove from the heat. If all are not opened cover and cook for another 2 minutes. Remove any mussels not opened and discard.
- Put into a serving bowl add the remaining butter mix in the lemon juice sprinkle with the parsley. bacon or pancetta and then the zest.
- Serve with a nice crusty Italian bread to soak up the juices.
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