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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, zuppa di cozze e ceci mussel and chickpea soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Zuppa di Cozze e ceci mussel and chickpea soup is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Zuppa di Cozze e ceci mussel and chickpea soup is something that I have loved my whole life. They are fine and they look wonderful.

Transfer the mussel soup to the butternut squash soup. Mix together and add the Parmigiano cheese. To clean fresh mussels, rinse under cold running water and rip off any beards.

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

The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
  1. Prepare 800 g mussels
  2. Make ready 1 tin chickpeas - drained
  3. Make ready Clove garlic
  4. Prepare 200 ml veg stock
  5. Prepare 2 tablespoons passata sauce
  6. Get to taste Salt
  7. Take 2 tablespoons olive oil
  8. Make ready Small glass of white wine
  9. Get 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. Crock Pot Sausage And Peppers No Sauce Recipes. Zuppa di pesce alla napoletana (Neapolitan-Style Fish Stew)Memorie di Angelina.

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