There Mussel soup is a typical Neapolitan dish, one of the cornerstones of Neapolitan cuisine and which usually cannot be missing on the tables on Holy Thursday. To prepare it, very few ingredients are enough: tomato, garlic and parsley, to which spicy oil is usually added, to make the soup tastier. Alternatively, you can prepare the Taranto-style mussels, a typical dish of Apulian cuisine, to which chilli and white wine are also added, to be served as an appetizer or second course, served with croutons. Let’s move on to a first course of seafood with Linguine with seafood, a classic of seafood cuisine where mussels and clams cannot be missing. To amaze your friends, test yourself with Gratin mussels, a crunchy and tasty dish for an easy to prepare and low cost seafood appetizer. So after taking a dip in the world of mussels we realized that these molluscs are one of the most popular seafood and being good and versatile, when they are brought to the table, they are always a great success!

Preparation

1

Take the mussels and clean them under running water with the help of a steel wool and remove the filament that comes out from its side.

2

Pour the mussels into a large bowl without water; however, you can cover the bowl with a wet cloth.

3

Put a saucepan on the stove with a drizzle of extra virgin olive oil and fry two cloves of garlic for about 1 minute.

4

Also add the tomato puree, the previously chopped parsley and black pepper. Cook over low heat for about 10 minutes.

5

At this point add the cleaned mussels in the saucepan and cover with a lid. Cook for a few minutes, or in any case until all the molluscs have opened and have released their water, useful for flavoring the sauce, before serving it with a sprinkling of chopped parsley and accompanied by a slice of bread.

Accessories

• Casserole with lid
• Boater
• A large bowl
• A wet cloth

Tips and tricks

• If you want to give a spicy note to your Mussel Soup, you can add chilli or spicy oil.
• Those who prefer can use the shelled mussels, to add to the sauce: in this case, after having cleaned them, cook them for 1 minute or until they open; shell them and use the liquid by adding it to the sauce, so as to make it flavor. As soon as the sauce is ready, add the shelled mussels, cook for 5 minutes and serve.
• Another Neapolitan preparation to try is the classic Impepata di cozze: in this case we are not talking about red mussel soup, as it is prepared only with oil, garlic, parsley and pepper.
• To make your Mussel Soup even richer and tastier, you can add octopus, shrimp and cuttlefish, for example, paying attention to cooking in order to keep them tender in your mouth.

storage

Mussel soup should be consumed hot immediately after its preparation. It can be kept for a few hours at the most closed in an airtight container.