
Drive away with green broad beans and ricotta
second courses from Italy - Puglia
Mussel soup tarantina
Mussel soup tarantina
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A dish of sea, inviting and fragrant, according to the good tradition of Taranto: the soup of mussels Tarantino! #cucinapugliese
First of all clean the mussels. Rinse the mussels under running water, then using the back of a boxcutter eliminated all external impurities and ripped off his goatee with a firm movement.
Rinse the mussels under running water and collect them in a bowl.
Heat a large pot with a dolium wire and a clove of garlic. Add the mussels and continue the cooking over high heat until they hatch. To facilitate hatching, often shaking the pan (3-4m)
With a skimmer, remove the mussels and filter the sauce through a strainer lined with gauze or with absorbent paper.
Meanwhile, in a large saucepan, heat a dolio wire, flavored with a clove of garlic and a hot pepper, then pour the tomato sauce.
Cook for about ten minutes before adding the mussels with the filtered juice. Add salt ((just a pinch because the mussels are already very tasty) and stir occasionally.
Far season and finish with plenty of fresh parsley.
Serve the soup of mussels to the very hot tarantina accompanying them with the Apulian bread slices toasted in the oven.