Zuppa di Mussels

Name: Zuppa di Mussels
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb fresh live mussels; 1 head fresh garlic; 1/2 bottle of pino grigio white wine; 1 can 28oz chopped & diced tomatoes; 2 large shallots; 1 fresh lemon; 1 tbsp salt; 1/2 tbsp black pepper; 1 tsp crushed red pepper flakes; 6 fresh basil leaves; 1 tbsp rough chopped fresh parsley; 2 tbsp olive oil

WeekendWarriors @cook_3012936

Classic Italian seafood dish I have enjoyed since childhood.

WeekendWarriors @cook_3012936

Classic Italian seafood dish I have enjoyed since childhood.

Saved

Ingredients

30 mins

4 servings

2 lbfresh live mussels
1 headfresh garlic
1/2bottle of pino grigio white wine
1 can28oz chopped & diced tomatoes
2 largeshallots
1fresh lemon
1 tbspsalt
1/2 tbspblack pepper
1 tspcrushed red pepper flakes
6fresh basil leaves
1 tbsprough chopped fresh parsley
2 tbspolive oil

Saved

Steps

30 mins

1

Clean & scrub mussels with fresh water.
2

Heat olive oil in pot & add diced garlic & shallots.
3

When golden add mussels, wine & tomatoes with juice (before adding tomatoes put in bowl & hand crush the tomatoes)
4

Add all other ingredients including the juice of the fresh lemon except for the basil & parsley.
5

Let cook over medium heat for approximately 15 minutes occasionally stirring from bottom to ensure all the mussels cook evenly & open.
6

When all mussels have opened turn off heat & add roughly hand torn basil & parsley & stir
7

Pour into bowl & discard any mussels that did not open & serve with crostinis. Toast slices of whole wheat Italian bread drizzled with olive oil & sprinkle with Italian herb seasoning & after toasting rub with fresh garlic. The crostinis are awsome for dunking in the sauce & scooping up the garlic & shallots.