Silvia Colloca Instagram – If you are entertaining this long weekend and looking for a quick entree that packs favour and looks festive, then try this classic Italian Mussels and Vongole Zuppetta!
Made with ❤️ on my @essteeleau
(Essteele Per Domani 28cm Deep Covered Skillet)
Serves 4
2 tablespoons of extra-virgin olive oil
2 garlic cloves, finely chopped
1 hot chillie, thinly sliced
1-2 tablespoons finely chopped parsley stalks
3/4 cup of halved cherry tomatoes
150 ml of dry white wine
1 kg of cleaned mussles
1 kg of vongole
salt for seasoning, if needed
1-2 tablespoons of finely chopped parsley leaves
grilled sourdough to serve
Place the vongole in a colander and rinse them under cold water to remove any grit they may have, Set aside. De beard the mussels by tugging on the furry string dangling from the shells.
Heat up the oil in an large pot over medium-high heat. Add garlic, parsley, tomatoes chillie and stir. After about 20-30 seconds add the shells and wine, allow for the alcohol to bubble away (-1-2 minutes), then cover with a lid to allow the steam to open the mussles.
In the meantime grill the bread to your liking Once all the shells have opened, turn the heat off (about 4-5 minutes)
Discard any broken or unopened shell.
Pour shells and poaching liquid into a bowl, scatter parsley on top and serve hot with the grilled bread. | Posted on 23/Apr/2025 06:41:17
