Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
How to make mussel soup, a simple yet elegant dish. This recipe is so simple it is hard to believe it tastes so great! To ensure the best results, use the freshest mussels you can find.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Zuppa di Cozze e ceci mussel and chickpea soup is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have zuppa di cozze e ceci mussel and chickpea soup using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Prepare 800 g mussels
- Make ready 1 tin chickpeas - drained
- Get Clove garlic
- Take 200 ml veg stock
- Prepare 2 tablespoons passata sauce
- Get to taste Salt
- Make ready 2 tablespoons olive oil
- Prepare Small glass of white wine
- Take Parsley to serve
Transfer the mussel soup to the butternut squash soup. Mix together and add the Parmigiano cheese. To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped.
Steps to make 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
Cooking Channel serves up this Zuppa di Cozze: Mussel Soup recipe from David Rocco plus many other recipes at CookingChannelTV.com. 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. Transfer soaked chickpeas to pot of tepid water and bring to boil.
So that is going to wrap it up with this special food zuppa di cozze e ceci mussel and chickpea soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
