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Zuppa di Cozze e ceci mussel and chickpea soup
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Chef :
Miss Fluffy's Cooking (Angie's Italian Cooking)Zuppa di Cozze e ceci mussel and chickpea soup
Delicious yet simple soup. Make sure you serve it with warm crusty bread #mycookbook #italian #soup #seafood
Ingredient
Food ration :
4 servings
800 g
mussels
1 tin
chickpeas - drained
Clove
garlic
200 ml
veg stock
2 tablespoons
passata sauce
to taste
Salt
2 tablespoons
olive oil
Cooking instructions
* Step 1
Firstly, wash the mussels, removing the beard. Then place in a large pan. Cover and heat on medium until they open and release their water. Drain and cool. Shell the mussels keeping some whole
* Step 2
Make the stock. Heat oil in a pan and gently cook the garlic for about 2 minutes, then remove it. Add the drained chickpeas and turn up the heat to medium. Now add the wine and let it evaporate
* Step 3
Add the stock, passata and simmer on low for about 5 minutes. Now remove half the sauce and blend separately using a hand blender until smooth. Now add it back in
* Step 4
Stir and mix well. Add the mussels and simmer for another 3-4 minutes until heated through. Serve with fresh parsley and crusty bread
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