Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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. Keep the mussels in a bowl in the fridge in a little water until you are ready to use them.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Zuppa di Cozze e ceci mussel and chickpea soup is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook zuppa di cozze e ceci mussel and chickpea soup using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Prepare 800 g mussels
- Get 1 tin chickpeas - drained
- Prepare Clove garlic
- Take 200 ml veg stock
- Get 2 tablespoons passata sauce
- Take to taste Salt
- Prepare 2 tablespoons olive oil
- Prepare Small glass of white wine
- Make ready Parsley to serve
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! Cooking Channel serves up this Zuppa di Cozze: Mussel Soup recipe from David Rocco plus many other recipes at CookingChannelTV.com.
Instructions 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
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. La zuppa di cozze è un primo di mare saporito, ideale per una cena con amici. Ecco questa ricetta squisita ed economica, firmata Cucchiaio d'Argento.
So that is going to wrap this up for this special food zuppa di cozze e ceci mussel and chickpea soup recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
