Treat your loved ones to an Italian seafood feast with this Mussels and Vongole Zuppetta!

This Mussels and Vongole Zuppetta by Silvia Colloca is a true seafood lover's dream, offering a delightful combination of textures and tastes. Featuring delicate flavours of mussels and vongole bathed in a fragrant broth of garlic, chilli, cherry tomatoes, and dry white wine, each bite is an exquisite experience. Served with grilled sourdough, this dish is the epitome of comfort food with a gourmet touch. Whether you're hosting a special dinner or simply craving a taste of the sea, this Mussels and Vongole Zuppetta will surely satisfy you.

Cooking this dish is a breeze with the Essteele Per Domani Deep Covered Skillet. The spacious design and diamond-reinforced nonstick on the skillet ensure even the cooking of delicate mussels and vongole without sticking to the pan. At the same time, the tight-fitting lid retains all the wonderful aromas and flavours. And once you're done cooking, cleanup is a breeze thanks to the nonstick coating!

Makes 4 servings

Ingredients:

• 2 tablespoons of extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1 hot chilli, thinly sliced
• 1-2 tablespoons finely chopped parsley stalks
• 3/4 cup of halved cherry tomatoes
• 150 ml of dry white wine
• 1 kg of cleaned mussels
• 1 kg of vongole
• Salt for seasoning, if needed
• 1-2 tablespoons of finely chopped parsley leaves
• Grilled sourdough to serve

Method:

1. 1. Place the vongole in a colander, rinse them under cold water to remove any grit they may have, and set aside. De-beard the mussels by tugging on the furry string dangling from the shells.
   2. Heat up the oil in a large pot over medium-high heat. Add garlic, parsley, tomatoes, chilli and stir. After about 20-30 seconds, add the shells and wine, allow the alcohol to bubble away (1-2 minutes), then cover with a lid to allow the steam to open the mussels.
   3. In the meantime, grill the bread to your liking. Once all the shells have opened, turn the heat off (about 4-5 minutes).
   4. Discard any broken or unopened shell.
   5. Pour shells and poaching liquid into a serving bowl, scatter parsley on top and serve hot with the grilled bread.

Recipe source: Essteele

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