Mussels are very widely used in Italy, this soup is perfect as an appetizer or on a cold day
[cooked-sharing]
Wash the mussels well, brushing the shells
Place them in a large pan, cover and simmer for a few minutes.
Filter the water that is at the bottom of the pan. Set aside.
Chop the parsley and the garlic.
Return mussels to the burner at medium heat,
Pour the olive oil in the pan, add the garlic, parsley, salt and pepper and 1/2 cup (120 ml.) of dry wine.
Let evaporate for a couple of minutes.
Add the water you set aside and the tomato sauce.
Add the crushed red pepper.
Taste for salt.
Cover and let it simmer for about 15 minutes
Toast the Italian bread and serve with the soup.
Ingredients
Directions
Wash the mussels well, brushing the shells
Place them in a large pan, cover and simmer for a few minutes.
Filter the water that is at the bottom of the pan. Set aside.
Chop the parsley and the garlic.
Return mussels to the burner at medium heat,
Pour the olive oil in the pan, add the garlic, parsley, salt and pepper and 1/2 cup (120 ml.) of dry wine.
Let evaporate for a couple of minutes.
Add the water you set aside and the tomato sauce.
Add the crushed red pepper.
Taste for salt.
Cover and let it simmer for about 15 minutes
Toast the Italian bread and serve with the soup.