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

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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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