Taranto mussel soup

taranto crestTaranto produces some of the best mussels in the world. They are often eaten raw as an antipasto, but I have to say, I prefer them cooked. This simple soup is a great way to have them.  Serves 4

taranto mussel soup ingredients

  • 1kg mussels, cleaned thoroughly
  • 300g tomatoes, peeled, deseeded and chopped
  • 1 clove garlic, whole
  • 1 chilli, whole
  • 4 sprigs  parsley, chopped

  1. Open the mussels by heating them, along with a little oil in a covered pan. Reserve the liquid.
  2. In a seperate pan, fry the garlic and chilli until the garlic is nicely browned. Remove the garlic and chilli and discard.
  3. Add the tomatoes to the oil, season with salt and cook over a medium until the tomatoes break down to make a sauce. About 10 minutes.
  4. Remove the meat from most of the mussels, reserving a few for decoration.
  5. Add the mussels along, the cooking liquid and the parsley to the tomatoes and heat through.
  6. Serve with crusty bread or crostini

taranto mussel soup finished dish

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