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Below are the ingridients that are required to produce a appetizing Zuppa di Cozze e ceci mussel and chickpea soup:
- Use 800 g of mussels.
- You need 1 tin of chickpeas – drained.
- Get Clove of garlic.
- Provide 200 ml of veg stock.
- Use 2 tablespoons of passata sauce.
- Provide to taste of Salt.
- Provide 2 tablespoons of olive oil.
- Use of Small glass of white wine.
- Provide of Parsley to serve.
Ready with the ingridients? Below are the sequences on serving 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.
Season to taste, serve drizzled with extra-virgin olive. Zuppa di Mussels. there is no better way to celebrate summer! The recipe above is for a White Zuppa di Mussels. The soup generated by the mussels is to die for. absolutely dip some fresh Italian bread in it! Delicious soup recipe from Italy, both delicious and easy to prepare with mussels and tomatoes.
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