Ingredients for 4 servings:
600 gr mussels
400 gr clams
Some “fasolari”
500 gr baby cuttlefish and small octopus
Extra virgin olive oil
Parsley
2 cloves of garlic
1 onion
1 glass of dry white wine
Tomato sauce
Pepper
Ready in: about 90 minutes
600 gr mussels
400 gr clams
Some “fasolari”
500 gr baby cuttlefish and small octopus
Extra virgin olive oil
Parsley
2 cloves of garlic
1 onion
1 glass of dry white wine
Tomato sauce
Pepper
Ready in: about 90 minutes
How to prepare the recipe: "Seafood soup":
Carefully brush and clean clams and fasolari, soak into abundant warm water slightly salted and leave for about 2 hours.
In the meantime, carefully brush and clean the mussels.
Clean the octopus and cuttlefish; empty bags, remove eyes and horny beak, wash, chop into pieces and drain.
Clean, wash and chop parsley, garlic and onion.
Drain claims and fasolari; open them at high heat into a large pan. Repeat with the mussels. Set apart molluscs and filter their cooking juice.
Pour about 1 glass of oil into a casserole and brown chopped garlic, onion and parsley; add the pieces of cuttlefish and octopus; slightly fry for 1 minute, sprinkle with wine and let it evaporate at high heat.
Reduce heat, add 2 tbsp of tomato sauce, mussels cooking juice, a big pinch of pepper, stir and cook for about 30 minutes.
When almost cooked, add mussels, clams and fasolari and, after few minutes, pour into a tureen and serve.
Type od dish: first courses / second course
Preparation time: 30 minutes
Cooking time: 60 minutes
Difficulty: medium
Chef’s advices
Combine with Cinqueterre.
Carefully brush and clean clams and fasolari, soak into abundant warm water slightly salted and leave for about 2 hours.
In the meantime, carefully brush and clean the mussels.
Clean the octopus and cuttlefish; empty bags, remove eyes and horny beak, wash, chop into pieces and drain.
Clean, wash and chop parsley, garlic and onion.
Drain claims and fasolari; open them at high heat into a large pan. Repeat with the mussels. Set apart molluscs and filter their cooking juice.
Pour about 1 glass of oil into a casserole and brown chopped garlic, onion and parsley; add the pieces of cuttlefish and octopus; slightly fry for 1 minute, sprinkle with wine and let it evaporate at high heat.
Reduce heat, add 2 tbsp of tomato sauce, mussels cooking juice, a big pinch of pepper, stir and cook for about 30 minutes.
When almost cooked, add mussels, clams and fasolari and, after few minutes, pour into a tureen and serve.
Type od dish: first courses / second course
Preparation time: 30 minutes
Cooking time: 60 minutes
Difficulty: medium
Chef’s advices
Combine with Cinqueterre.
In the picture, Seafood soup
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