Recipe of the Month

Ristorante i Ricchi

Recipe of the Month

ZUPPA di COZZE e VONGOLE

Mussel and clam soup

Ingredients:

(Makes 4 Servings)

¼ cup olive oil

1 clove garlic, smashed

¼ chili pepper, crushed

3¼ cups canned tomatoes, crushed slightly

3 fresh tomatoes, chopped

¼ teaspoon basil

¼ teaspoon thyme

¼ lemon, squeezed

½ teaspoon salt

¼ teaspoon pepper

6 mussels per order, 24 mussels

8 clams per order, 32 clams

White wine

Sliced day-old bread

Chopped fresh parsley

Procedure:

1. Steam clams and mussels in a little white wine. (This may be done ahead of time.)

2. Heat oil in a pan and add garlic, herbs, and chili pepper.

3. When garlic is browned, add tomatoes, lemon, and seasoning.

4. Bring to a boil; remove tomato mixture from heat.

5. Per order, heat 6 mussels and 8 clams in a sauté pan with 2 tablespoons of olive oil.

6. Splash in 2-3 tablespoons of white wine, reduce.

7. Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture.

8. When hot, arrange in medium oval plate. Top with tomato sauce. Garnish with 2 thin slices of bread, toasted and rubbed with garlic.