Recipe Category: Main Courses
Mussels Napoletana (Zuppa di Cozze)
A big pot of mussels simmered in white wine, garlic, tomatoes and fresh basil.
|Preparation Time:||20 minutes|
|Cooking time:||15 minutes|
- 100g unsalted butter
- 1 red onion, finely dice
- 3 cloves garlic, crushed
- 1/4 cup red capsicum pesto or finely chopped roast capsicum
- 1 /2 cups dry white wine
- 2 ripe tomatoes, deseeded and finely diced
- 2kg mussels, scurbbed and debearded
- 1 bunch basil leaves
- ciabatta bread slices, for serving
Melt half the butter in a large pot and sauté onion and garlic over low to medium heat for 5-10 minutes until very soft. Add red capsicum pesto, wine, tomatoes and mussels, stir to coat and then simmer covered for 10 minutes until mussels have opened. Stir in the remaining butter until melted. For each portion, place a slice of ciabatta into the base of a large pasta bowl and top with mussels and soup. Finish with basil leaves.
Discard any mussels that have not opened after 10-15 minutes cooking time.
Recipe Type: Seafood