Clam and Mussel Soup: Brodetto di Cozze e Vongole Recipe

Name: Clam and Mussel Soup: Brodetto di Cozze e Vongole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 1/2 cup white wine; 3 pounds mussels, scrubbed, bearded and rinsed; 2 pounds clams; 4 tablespoons red wine vinegar; 1/4 cup extra-virgin olive oil, plus extra for drizzling; 3 salted anchovy fillets, rinsed and chopped; 2 red bell peppers, cut into 1/4-inch dice; 1 medium red onion, cut into 1/4-inch dice; 2 ribs celery, cut into 1/4-inch dice; 1 carrot, cut into 1/8-inch dice; 2 cloves garlic, thinly sliced; 4 slices country bread; 1 bunch Italian parsley, chopped to yield 1/4 cup

Servings: persons

1/2 cup plus 1/2 cup white wine
3 pounds mussels, scrubbed, bearded and rinsed
2 pounds clams
4 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
3 salted anchovy fillets, rinsed and chopped
2 red bell peppers, cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
1 carrot, cut into 1/8-inch dice
2 cloves garlic, thinly sliced
4 slices country bread
1 bunch Italian parsley, chopped to yield 1/4 cup

1
In 2 separate pots, place 1/2 cup white wine.
2
Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil.
3
Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes.
4
Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool.
5
Once cool, shuck shellfish and discard shells.
6
Preheat the oven to 400 degrees F.
7
In a large soup pot, combine the shellfish cooking liquid, vinegar, 1/4 cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil.
8
Reduce the heat and simmer for 15 minutes.
9
Add the shellfish and stir to heat through.
10
Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy.
11
Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup plus 1/2 cup white wine, 3 pounds mussels, scrubbed, bearded and rinsed, 2 pounds clams, 4 tablespoons red wine vinegar, and more.

Yes, Clam and Mussel Soup: Brodetto di Cozze e Vongole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam and Mussel Soup: Brodetto di Cozze e Vongole

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