- Cream Of Mussel and Carrot Soup
- (Zuppa di Cozze e Carota)
For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 celery stick
For the Soup:
- 30 mussels, scrubbed and beards removed
1 and 1/2 lbs (675 grams) carrots
2 and 1/2 oz (65 grams) butter
2 pinches of sugar
7 fl oz (200 ml) dry white wine
1/2 garlic clove
1 tablespoon chopped fresh flat-leaf parsley
Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.
Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.
Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.
When the fat has solidified on the surface, remove and throw it away.
Chicken stock may be served as a broth with gnocchi or julienne vegetables. Serves 4 to 6.
Prepare the Soup:
Dice two carrots and slice the remainder.
Melt 1 oz (25 grams) of the butter in a saucepan, add the diced carrots, a pinch of salt and a pinch of sugar and cook over a low heat, stirring occasionally, for about 5 minutes.
Remove from the heat and set aside.
Melt the remaining butter in another pan, add the sliced carrots, a pinch of salt and a pinch of sugar and cook over a low heat, stirring occasionally, for 5 minutes.
Pour in the chicken stock and simmer for about 20-25 minutes.
Transfer to a food processor and process to a puree.
Get rid of any mussels with broken shells or that do not shut immediately when tapped.
Heat the mussels in a frying pan with the wine and garlic for 5 minutes until the mussels open.
Discard any of them that remain closed.
Remove the mussels from their shells.
Reheat the carrot puree, then pour into a soup serving bowl and add the diced carrots and the mussels.
Sprinkle with parsley and serve immediately. Serves 4.
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