Clam And Mussel Soup - {Brodetto Di Cozze E Vongole}

Recipe Ingredients

1 cup	237ml	White wine - divided
3 lbs	1362g / 48oz	Mussels - scrubbed, bearded,
		And rinsed
2 lbs	908g / 32oz	Clams
1 1/2 cups	355ml	Red wine vinegar
1 1/4 cups	296ml	Extra-virgin olive oil - divided
3		Salted anchovy fillets - rinsed and chopped
2		Red bell peppers - cut into 1/4" dice
1		Red onion - cut into 1/4" dice (medium)
2		Celery ribs - cut into 1/4" dice
1		Carrot - cut into 1/8" dice
2		Garlic cloves - thinly sliced
4		Country bread
1/4 cup	36g / 1.3oz	Chopped Italian parsley

Recipe Instructions

In 2 separate pots, place 1/2 cup of the white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.

Preheat the oven to 400 degrees.

In a large soup pot, combine the shellfish cooking liquid, vinegar, 1 cup of the oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.

Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy.

Divide the soup among heated soup bowls, drizzle with the remaining oil, sprinkle with parsley and serve with a slice of toast floating on top.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A23) - from the TV FOOD NETWORK

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