ZUPPA DI COZZE TIPICA SICILIANA – SOUP OF MUSSELS
What is the most most important thing to know about the ingredients?
Always use fresh ingredients because mussels can make you sick if they aren’t. It’s not Sicilian without the peperoncino (chili).
Where did you learn to make this?
I learned from eating a lot of it in Sicily. I experimented with recipes from Salemi (located in Mid-Western Sicily), my Sicilian chef friend, and from eating in other parts of the island.
Find the recipe and instructions below.
Blog post and recipe by Matthew M
RECIPE – DELICIOUS MEAL IN 15 MIN
1. Cozze – Mussels (best fresh!) 1 Kilo
2. Prezzemolo (Parsley) 1/3 bunch
3. Aglio (Garlic) 6 cloves of good size
4. Pomodoro (Tomato) 6 medium sized
5. Vino Bianco (White Wine) About 1/4 Bottle (I used Orvieto Classico)
6. Sale (Salt) Fill the center of palm or to own taste
7. Olio di Oliva (Olive Oil) A good amount in the bottom of pot
8. Peperoncino (chili) One very spicy chili (or two if you are serious with your chili)
MIX IT UP
What wine goes with this?
I like Ruffino Orvieto Classico white wine, it’s affordable yet goes with sea food, hors d’oeuvres (noun. antipasto) and also solo as a socialising wine. It’s dry and comes with the light touch of herbs.
How you can modify this dish, how else it could be made?
You can add in cooking cream for a more thick soup. This is done a couple minutes after wine added and tomatoes are already liquid.
Smash garlic cloves with a knife and cut into 1/3 of whole size. Chop up parsley. Chop up chili. Cut tomatoes into wedges with a sharp knife to avoid losing juices.
Turn up the heat in the kitchen
Add oil to pot and turn heat onto high. As oil heats add garlic and chili. Wait a moment for the flavors to be released then add the tomatoes. Add in wine after the tomatoes start to get juicey. Once tomatoes start to turn to liquid add in the salt. Add in mussels and cover. Add more wine if it looks like it needs it. The liquid should be really hot and there should be a lot of steam. After a minute or minute or 2 stir the mussels in the sauce and then cover. Add in the parsley. Let cook for the same amount of time again and stir mussels in sauce again. Let cook for another minute to soak up juice then all mussels should be open. Turn off heat or if it looks like it needs more time let it cook a little more.
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