Zuppa Di Cozze E Vongole Recipes

Steps:

• Steam clams and mussels in a little white wine. (This may be done ahead of time.)
• Heat oil in a pan and add garlic, herbs, and chili pepper.
• When garlic is light golden, add tomatoes, lemon, and seasoning.
• Bring to a boil; remove tomato mixture from heat.
• Per serving, heat 6 mussels and 8 clams in a sauté pan with 2 tablespoons of olive oil.
• Splash in 2-3 tablespoons of white wine, reduce.
• Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture.
• When hot, arrange in medium oval plate.
• Top with tomato sauce.
• Garnish with 2 thin slices of bread, toasted and rubbed with garlic.

Steps:

• (Start preparing a day ahead.).
• Cooking Time: 30 minutes.
• Preparation:.
• Soak shellfish overnight in salted water (in sea water if available, or see instructions below.).
• Drain in a colander. Mince abundant parsley, cut the tomatoes, and grind some pepper in your peppermill.
• Sliced garlic as finely as possible. Not minced, just paper thin fine slices.
• Heat the olive oil in a heavy 3 quart saucepan or Dutch oven over very low heat. Add the garlic; cook slowly until the garlic just begins to turn very light brown, this should take about 10 minutes. 2. Add the crushed red pepper, if using, and remove from the heat. Let cool 5 minutes.
• Return the pan to high heat; add the wine and boil 3 minutes. Add the cleaned clams or mussels and cover tightly. Steam, shaking the pan occasionally, just until the shells open, about 2 minutes for the mussels, 6 minutes for the clams. 60 seconds before completion add tomatoes and parsley if desired, more red pepper or black pepper to taste. Spoon the shellfish and broth into shallow bowls and serve very hot.
• Cook a minute or two more, and serve, with toasted bread or over pasta.
• Note:.
• If one of the shellfish fails to open upon being cooked, do not eat it! It was already dead when it went into the pot, and eating it could make you quite sick.

Steps:

• Heat up extra-virgin olive oil in a deep saucepan. Add the garlic and chile peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. Sprinkle the mixture with parsley, add more salt, if needed, and stir well. Serve immediately with toasted bread.