Mussel Soup (Zuppa di Cozze)

The Gourmet's Guide to Italian Cooking, 1973

1 hour — 4 Servings

Ingredients

1⁄2	cup	olive oil
4	clove	garlic (halved)
1	small	onion (chopped)
5	tablespoon	parsley (finely chopped)
1⁄2	cup	dry white wine
2	tablespoon	tomato concentrate
6	large	tomatoes (skinned and chopped)
1	medium	celery stick (chopped)
		salt and pepper (to taste)
10	cup	mussels

Instructions

A feast for mussel lovers.

Heat the oil in a large frying pan. Add the garlic and onion and fry gently until pale gold.

Stir in the parsley, wine, water, tomato concentrate, tomatoes, celery and salt and pepper to taste. Cook slowly, uncovered, until the liquid is reduced by about a third.

Meanwhile, prepare the mussels. Cut off the beards with kitchen scissors. Transfer the mussels to a colander and wash under cold running water, shaking the colander all the time to prevent the mussels from opening.

Add the mussels to the hot tomato soup and cook fairly briskly for approximately 10 minutes or until all the mussels have opened.

Serve in deep plates and accompany with freshly made toast.