Recipe: Zuppa Di Cozze
Yield: 4 Servings
1/4 c Coarsely chopped onion
1 ts Coarsely chopped celery 1 ts Coarsely chopped garlic 1/2 c Olive oil 1 tb Finely chopped fresh basil -- or 1 ts Dried basil Freshly ground black pepper 1/2 c Dry white wine 2 c Canned Italian Plum or -- wholepack tomatoes; -- chopped -- including juice 4 sm Dozen mussels in shells; -- scrubbed thoroughly 2 ts Freshly grated lemon peel
NOTE: The soup can be made ahead and warmed over medium heat. Do not make more than 1 day in advance. Be sure to scrub the mussels well, so as to remove all of the beards. Garnish with lemon peel.
DEL MONDO RISTORANTE
N. FARWELL AVE, MILWAUKEE
WINE: RUFFINO DUCALE GOLD
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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