Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, zuppa di cozze e ceci mussel and chickpea soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Zuppa di Cozze e ceci mussel and chickpea soup is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Zuppa di Cozze e ceci mussel and chickpea soup is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 800 g mussels
- Make ready 1 tin chickpeas - drained
- Make ready Clove garlic
- Make ready 200 ml veg stock
- Prepare 2 tablespoons passata sauce
- Make ready to taste Salt
- Take 2 tablespoons olive oil
- Prepare Small glass of white wine
- Make ready Parsley to serve
Ceci are bought in the dried form and then after being soaked in water overnight are slowly cooked until tender. Once cooked, these nutrition little beans can be served in a variety of ways as a side dish, in. Cooking Channel serves up this Zuppa di Cozze: Mussel Soup recipe from David Rocco plus many other recipes at CookingChannelTV.com. Add the mussels, wine, salt and stir.
Instructions to make Zuppa di Cozze e ceci mussel and chickpea soup:
- 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
- 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
- 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
- Stir and mix well. Add the mussels and simmer for another 3-4 minutes until heated through. Serve with fresh parsley and crusty bread
Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Transfer soaked chickpeas to pot of tepid water and bring to boil. Season to taste, serve drizzled with extra-virgin olive. Puree the remaining soup to desired consistency and return to pan.
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