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Zuppa E Councesze Recipe

Ingredients

How to make it

  • 1 Clean and de-beard the mussels. Discard any that do not close when handled.
  • 2 Mince the garlic and briefly sauté in a stock pot with oil, careful not to burn.
  • 3 Add the mussels, wine, chili flakes, salt and black pepper and stir to coat. Cover and steam over low heat until the mussels are fully opened, about 10 min.
  • 4 Dice the onion and squash and cook in oil until tender, about 10 min. Remove about 1 c and purée with a little water until smooth.
  • 5 Add the pasta along with 2 c water and simmer, covered, for 15 min.
  • 6 Strain the broth from the mussels. When cool, shell the mussels and add the meat back to the broth.
  • 7 Add the mussels and broth to the squash and pasta along with the cheese and reserved purée, and stir to combine. Season to taste.

People Who Like This Dish 3
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  • elgourmand2 8 years ago
    I have some really nice frozen mussels that would go well here.Great post. Thanks.
    Was this review helpful? Yes Flag

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