Zuppetta Di Cozze

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
12		Garlic cloves - peeled, crushed
1		Anchovy fillet - chopped very fine
1 tablespoon	15ml	Capers - rinsed, chopped
1/4 teaspoon	1.3ml	Fresh oregano, leaves only
3/4 lb	340g / 11oz	Tomatoes - peeled, seeded,
		And coarsely chopped
2 cups	474ml	Chicken stock
2 lbs	908g / 32oz	Cultivated mussels - washed very well
1		Saffron
1/8 teaspoon	0.6ml	Crushed red pepper flakes
10 oz	284g	Cavatelli
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place the olive oil in a heavy-bottomed soup pot over medium heat. Add the garlic and saute until lightly browned. Add the anchovy, capers, and oregano and saute for 1 minute. Add the tomatoes, chicken stock, mussels, saffron, and red pepper flakes. Cover the pot and cook for 8 minutes.

While the mussels are cooking, cook the pasta in a large pot of salted water. When the mussels are cooked, remove them from the pot with a slotted spoon. Discard any unopened ones and remove the rest from their shells. Discard shells and any unopened mussels. Strain the cooking liquid through a double thickness of cheesecloth to remove any sand and impurities. Return liquid to the clean pot.

Drain the pasta, placing the shelled mussels back into the soup with the pasta, adjust the seasoning, allow to simmer for 3 to 4 minutes and serve. Don't forget to provide plenty of crusty bread to mop up

This recipe yields ?? servings.

Source:
CHEF DU JOUR - (Show # DJ-9502) - from the TV FOOD NETWORK

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