Page 255 - My Cookbook

INGREDIENTS
2 teaspoons of minced garlic
1/3 cup of olive oil + 1 tablespoon
Italian bread
1/3 cup of diced celery
1/3 cup of diced onion
1/2 cup of imported Italian canned crushed plum tomatoes
1/3 cup of dry white wine
1 1/2 cups of whitefish broth (fumet) or light shrimp broth
1 bay leaf
2 pinches of oregano
1 pinch of crushed dried red pepper
sea salt and black pepper
Italian Parsley, chopped
1/2 teaspoon of lemon juice
15 to 20 cleaned whole blue mussels
Zuppa Di Cozze
Seafood
Makes 1 portion ∙ Difficulty Medium ∙ Source Chefjdclassiccuisine.blogspot.com
DIRECTIONS
Garlic Bread:
This recipe yields 1 portion.
Place 1 teaspoon of minced garlic in a cup.
Add 1/3 cup of olive oil.
Stir the ingredients together.
Brush 5 slices of Italian bread with the garlic oil. Place the garlic bread on a baking pan.
Lightly toast the garlic bread slices in a 350oF oven. Keep the garlic bread warm on a stove top.
Zuppa di Cozze:
This recipe yields 1 portion.
Heat a wide sauté pan over medium heat.
Add 1 tablespoon of olive oil.
Add 1 teaspoon of minced garlic.
Add 1/3 cup of diced celery.
Add 1/3 cup of diced onion.
Sauté till the onions turn clear in color.
Add 1/2 cup of imported Italian canned crushed plum tomatoes. Simmer the tomatoes for 1 minute.
Add 1/3 cup of dry white wine.
Add 1 1/2 cups of whitefish broth (fumet) or light shrimp broth.
Add 1 bay leaf.
Add 2 pinches of oregano.
Add 1 pinch of crushed dried red pepper.
Add sea salt and black pepper to taste.
Bring the liquid to a gentle boil.
Reduce the temperature to low heat.
Simmer for 10 to 15 minutes.
*Allow the volume of the broth to reduce to 2 cups. Add more broth if necessary.
Add 2 tablespoons of finely chopped Italian Parsley.
Add 1/2 teaspoon of lemon juice.
Add 15 to 20 cleaned whole blue mussels.
Place a lid on the pan.
Stew the mussels in the zuppa broth for 5 minutes.
Remove the lid.
Discard any mussels that do not open.
Remove the bay leaf.
Add 1 teaspoon of virgin olive oil to the soup, while gently shaking the pan. Remove the pan from the heat.
Ladle the Zuppa di Cozze into a large soup bowl.
Arrange the mussels in the bowl, so they look nice.
Wedge the garlic bread slices between the mussels and rim of the soup bowl.