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Clam And Mussel Soup - {Brodetto Di Cozze E Vongole}

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Ingredients

  • 1 cup white wine divided
  • 3 pounds mussels scrubbed, bearded, and rinsed
  • 2 pounds clams
  • 1 1/2 cups red wine vinegar
  • 1 1/4 cups extra-virgin olive oil divided
  • 3 salted anchovy fillets rinsed and chopped
  • 2 red bell peppers cut into 1/4" dice
  • 1 medium red onion cut into 1/4" dice
  • 2 celery ribs cut into 1/4" dice
  • 1 carrot cut into 1/8" dice
  • 2 garlic cloves thinly sliced
  • 4 slices country bread
  • 1/4 cup chopped Italian parsley

Details

Servings 8

Preparation

Step 1

In 2 separate pots, place 1/2 cup of the white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.

Preheat the oven to 400 degrees.

In a large soup pot, combine the shellfish cooking liquid, vinegar, 1 cup of the oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.

Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy.

Divide the soup among heated soup bowls, drizzle with the remaining oil, sprinkle with parsley and serve with a slice of toast floating on top.

This recipe yields 8 servings.

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