Zuppa di Cozze e ceci mussel and chickpea soup
Zuppa di Cozze e ceci mussel and chickpea soup

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, zuppa di cozze e ceci mussel and chickpea soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

This recipe is so simple it is hard to believe it tastes so great! To ensure the best results, use the freshest mussels you can find. Keep the mussels in a bowl in the fridge in a little water until you are ready to use them.

Zuppa di Cozze e ceci mussel and chickpea soup is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Zuppa di Cozze e ceci mussel and chickpea soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook zuppa di cozze e ceci mussel and chickpea soup using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
  1. Prepare 800 g mussels
  2. Get 1 tin chickpeas - drained
  3. Take Clove garlic
  4. Get 200 ml veg stock
  5. Take 2 tablespoons passata sauce
  6. Get to taste Salt
  7. Take 2 tablespoons olive oil
  8. Get Small glass of white wine
  9. Prepare Parsley to serve

Zuppa di Mussels. there is no better way to celebrate summer! The recipe above is for a White Zuppa di Mussels. The soup generated by the mussels is to die for. absolutely dip some fresh Italian bread in it! Cooking Channel serves up this Zuppa di Cozze: Mussel Soup recipe from David Rocco plus many other recipes at CookingChannelTV.com.

Instructions to make Zuppa di Cozze e ceci mussel and chickpea soup:
  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
  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
  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
  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

Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. La zuppa di cozze è un primo di mare saporito, ideale per una cena con amici. Ecco questa ricetta squisita ed economica, firmata Cucchiaio d'Argento.

So that’s going to wrap this up for this exceptional food zuppa di cozze e ceci mussel and chickpea soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!