Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Zuppa di Cozze e ceci mussel and chickpea soup is something that I have loved my entire life. They’re nice and they look wonderful.
Nothing brings you closer to the Mediterranean than Mussel soup. Liguria is home to Genoa salami and runs along the coast of Tuscany so they share many. This recipe is so simple it is hard to believe it tastes so great!
To get started with this particular recipe, we must first prepare a few ingredients. You can cook zuppa di cozze e ceci mussel and chickpea soup using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Prepare 800 g mussels
- Make ready 1 tin chickpeas - drained
- Get Clove garlic
- Get 200 ml veg stock
- Get 2 tablespoons passata sauce
- Make ready to taste Salt
- Prepare 2 tablespoons olive oil
- Get Small glass of white wine
- Get Parsley to serve
To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped. Zuppa di Mussels. there is no better way to celebrate summer! The recipe above is for a White Zuppa di Mussels.
Instructions to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Firstly, wash the mussels, removing the beard. Then place in a large pan. Cover and heat on medium until they open and release their water. Drain and cool. Shell the mussels keeping some whole
- Make the stock. Heat oil in a pan and gently cook the garlic for about 2 minutes, then remove it. Add the drained chickpeas and turn up the heat to medium. Now add the wine and let it evaporate
- Add the stock, passata and simmer on low for about 5 minutes. Now remove half the sauce and blend separately using a hand blender until smooth. Now add it back in
- Stir and mix well. Add the mussels and simmer for another 3-4 minutes until heated through. Serve with fresh parsley and crusty bread
The soup generated by the mussels is to die for. absolutely dip some fresh Italian bread in it! Cooking Channel serves up this Zuppa di Cozze: Mussel Soup recipe from David Rocco plus many other recipes at CookingChannelTV.com. Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened.
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