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Easter traditional Recipe: Mussels soup


When Easter comes closer, in Naples, the "Zuppa di cozze" (Mussels soup) is a must. Traditionally made for the Holy Friday before Easter, now the "Zuppa di Cozze" can be easily found in any restaurant at any period of the year. Here you can see an easy way to make it. 

In a pan fry the garlic and the chili in olive oil, and then remove them.

Insert the mixture of seafood and close the pot with the lid. As soon as the heat has opened the seafood shut off the fire and filter the liquid.
In another saucepan, fry the garlic in oil and then remove it.

Pour the S. Marzano peeled tomatoes, the filtered liquid resulting from cooking seafood, a medium / small spoon of chili cream "bomba del Salento", chopped parsley, octopus, and prawns.

After about 10 minutes of cooking, remove the prawns and the octopus and after turning off the heat, pour the mussels and the mixture into the pan, stirring gently.

Then you can proceed to 'serving the dish by adding the prawns and octopus over the soup and finishing with a generous sprinkling of chopped parsley.

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