Neapolitan Mussel Soup

Name: Neapolitan Mussel Soup - Speranta G.
Ingredients: 1kg clams; 300g crushed tomatoes; 2 cloves of garlic; olive oil; fresh parsley; salt; pepper; 6 or 8 slices of toasted bread

Over - Neapolitan Mussel Soup by Speranta G. - Recipia

Under a stream of cold water, wash the shells well with the abrasive side of the sponge, taking care to remove all impurities and sand that may be hiding on their surface. The tails of the shells are carefully pulled off, and this step is essential to obtain a tasty and clean dish. Although I couldn't take pictures during the cleaning process, I assure you that the final result is worth the effort. After you have cleaned them well, put a pot of water on the heat, and when the water starts to boil, add the shells. Let them boil until they open. Those that remain closed should be discarded, as they are not edible. Those that have opened are removed from the water, and the water in which they boiled is kept, as it will become the base of the sauce. Next, prepare the tomatoes. It is recommended to blanch them so that they can be more easily peeled. After blanching them, peel them and chop them finely, so that they will integrate perfectly into the sauce you will prepare. In a pan, add a few tablespoons of olive oil and heat it over medium heat. When the oil is warm, add a few peeled and finely chopped garlic cloves. Let the garlic sauté gently until it turns golden and releases its aroma, being careful not to burn it, as the bitter taste of burnt garlic can affect the sauce. After the garlic has taken on a pleasant color, add the chopped tomatoes and mix well. Let the mixture simmer for a few minutes until the tomatoes release their juice and turn into a fragrant sauce. Meanwhile, take the 500 ml of water in which the shells were boiled and previously strained, and add it to the tomato and garlic sauce. Let everything simmer for about 10 minutes, so that the flavors blend harmoniously. Before turning off the heat, add the boiled shells, a pinch of freshly ground pepper, and a little finely chopped fresh parsley to add freshness. Gently mix, so that the shells are evenly coated with the savory sauce. This dish is served hot, with a slice of crusty bread on the side or with fresh pasta, to savor every drop of the delicious sauce. Enjoy your meal!

Ingredients

1kg clams
300g crushed tomatoes
2 cloves of garlic
olive oil
fresh parsley
salt
pepper
6 or 8 slices of toasted bread

Neapolitan Mussel Soup

Ingredients

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