Spicy mussel soup
Zuppa di cozze picante
500g mussels, cleaned and de-bearded
garlic clove, fine chopped
125ml white wine
3 pinches dried chilli
tin of good quality chopped tomatoes
salt and pepper
Heat drizzle of oil in a pan with a lid, add the mussels and white wine. Cover and cook till mussels have opened and cooked through.
Remove mussels from pan with slotted spoon and reserve. Leave the liquid from the mussels in the pan.
Add the garlic to the pan and cook lightly. Add the tomatoes and dried chilli and mix well. Allow to cook for a few minutes.
While the tomatoes are cooking out, remove the meat from the mussels, leaving three or four for garnish. Discard the empty shells and add the meat to the tomato sauce.
Check seasoning and add chopped parsley.
Garnish with mussels in shells and serve drizzled with olive oil.