Zuppa Di Cozze Piccante

1. 1

   In a large pot saute the smashed garlic clove in a little olive oil until translucent.

2. 2

   Cut the tomatoes in half and squeeze into a bowl. Since you will be straining everything , don't worry about the seeds. Add the tomato juice, white wine and pepper slices and bring to a boil.

3. 3

   Add the cleaned mussels and put the lid on the pot. Wait about 3 minutes and open the lid. Discard all mussels that have not opened.

4. 4

   Remove the mussels from the pot and remove the meat from each mussel and discard the shells.

5. 5

   Strain the remaining liquid and return to the pot. Add back the mussel meat.

6. 6

   Reheat the soup and ladle into two beautiful white shallow bowls and arrange the toasted croutons around the edge. Sprinkle with the minced parsley.

7. 7

   Serve the soup and add croutons to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.