Zuppa di Muscoli with Tomato and Garlic Broth

Ingredients

• 2 pounds (900g) fresh mussels, cleaned and debearded 2 pounds (900g) fresh mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced tomatoes, fish or vegetable broth, white wine, dried oregano, and dried thyme to the pot. Season with salt and pepper to taste.
3. 3.
   Bring the broth to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the cleaned mussels to the pot and cover with a lid. Cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
5. 5.
   Ladle the Zuppa di Muscoli into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and alive before cooking. Discard any mussels with cracked shells or that do not close when tapped. Scrub the shells and remove the beards before cooking.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the broth.
• Serve the Zuppa di Muscoli with a squeeze of fresh lemon juice for a burst of acidity.
• Use crusty bread to soak up the flavorful broth.
• If you prefer a thicker broth, you can blend a small portion of the cooked tomatoes before adding the mussels.
• Experiment with different herbs such as basil or rosemary to customize the flavor profile.

Serving advice

Serve the Zuppa di Muscoli in individual bowls, making sure to distribute the mussels evenly. Garnish with fresh parsley for a pop of color. Accompany the soup with crusty bread to soak up the delicious broth.

Presentation advice

Present the Zuppa di Muscoli in a rustic-style bowl, allowing the vibrant red color of the broth to shine through. Place a few mussels on top and sprinkle with fresh parsley for an elegant touch. Serve with a side of crusty bread on a wooden board for a visually appealing presentation.