| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| zuppa di cozze mussel soup ingredients: 2 pounds mussels 1 onion 8 garlic cloves 1/4 cup dry white wine 4 large ripe tomatoes 1/4 cup finely chopped parsley 6 basil leaves pinch crushed red chili pepper extra virgin olive oil as needed freshly ground black pepper sea salt bread for bruschette |
| text, recipes and original photographs copyright © 2000-2006 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Wash and scrub the mussels, removing the beards and any material attached to the shells. Slice and dice the onion into small pieces. Slice the tomatoes in half, gently squeeze the seeds from them, and then coarsely chop. Place a large pot on the range over moderately high heat, add ¼ cup of olive oil, the diced onions, at least 4 garlic cloves, and let cook for several minutes until the ingredients begin to wilt. Add the wine, tomatoes, ground black pepper and, if desired, add the chili pepper, then the mussels. Cover the pot and steam for about 15 minutes, stirring the bottom shells from time to time to ensure they are evenly cooked. When the mussels have finished cooking, stir in the chopped parsley, place the mussel soup in individual bowls and place two slices of bruschette on each bowl, and serve. |
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| bruschette To make the bruschette, diagonally slice about 12 pieces of bread, preferably from a baguette or long Italian loaf, and toast. Slice a garlic clove in half, rub each slice of toast with the garlic, then drizzle some olive oil on each slice. This will use up about 4 large cloves. Another technique is to heat a sauté pan, brush each slice of bread with olive oil, toast each side in the pan until golden brown, and then rub with garlic. |