Clam and Mussel Soup: Brodetto di Cozze e Vongole (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1/2 cup plus 1/2 cup white wine |
3 pounds mussels, scrubbed, bearded and rinsed |
2 pounds clams |
4 tablespoons red wine vinegar |
1/4 cup extra-virgin olive oil, plus extra for drizzling |
3 salted anchovy fillets, rinsed and chopped |
2 red bell peppers, cut into 1/4-inch dice |
1 medium red onion, cut into 1/4-inch dice |
2 ribs celery, cut into 1/4-inch dice |
1 carrot, cut into 1/8-inch dice |
2 cloves garlic, thinly sliced |
4 slices country bread |
1 bunch italian parsley, chopped to yield 1/4 cup |
Directions:
1. In 2 separate pots, place 1/2 cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.
2. Preheat the oven to 400 degrees F.
3. In a large soup pot, combine the shellfish cooking liquid, vinegar, 1/4 cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.
4. Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.
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