Recipe for Zuppa di Cozze Alla Tarantina: Flavors of Puglia
Zuppa di Cozze Alla Tarantina is a traditional Apulian dish bursting with sea flavors, perfect for a family or friends gathering. Made with tomatoes, garlic, chili, and parsley, served with crispy bread croutons. Try it with a twist of cream of dried fava beans for a rustic touch.
Instructions
- Start by washing and cleaning the mussels thoroughly under cold running water, removing the beards and scraping off any barnacles from the shells.
- In a large pot, steam the mussels over high heat with a drizzle of extra virgin olive oil, covering with a lid for a few minutes until they all open.
- Meanwhile, in a wide pan, sauté a crushed garlic clove and a piece of chili in hot olive oil. Be careful not to burn the garlic.
- As soon as the garlic turns golden, remove it along with the chili from the pan to avoid overly intense flavors.
- Add the previously peeled and deseeded tomatoes to the pan and let them cook over medium heat for about ten minutes.
- Then add the mussels to the sauce in the pan, also adding their strained liquid to enhance the flavor of the soup.
- Adjust the salt and continue cooking for another five minutes to allow the flavors to blend well.
- Sprinkle the soup with finely chopped fresh parsley before serving.
- Serve your Mussel Soup Taranto Style hot, accompanied by crispy bread crostini.
Notes
For an original touch to your soup, add a drizzle of 'crema di fave secche alla tarantina' directly into the bowls before serving; this typical ingredient of Apulian cuisine will enrich your soup with a creamy and delightfully rustic note.