Find out how to bring the sea to your table and surprise your guests with this delicious mussels and clams soup.
Ingredients for 6 servings
- 1 kg mussels
- 1 kg carpet clams
- 6 tablespoons Limmi lemon juice
- 400 g crushed tomatoes
- 1 chopped onion
- 6 friselle bread buns or toasted slices of artisan bread
- Extra-virgin olive oil to taste
- salt and pepper to taste
- hot pepper flakes to taste
- parsley to taste
Sautee the mussels in a pan until they open. Remove the shells and let the mussels marinate in the cooking water – filtered with a wire strainer to remove any sand – with 3 tablespoons of Limmi lemon juice. Use the same method to cook the carpet clams.
Place extra-virgin olive oil in a saucepan, add the onion, and once it’s golden add the crushed tomatoes, salt and pepper to taste, stir and cook for about 20 minutes.
Thereafter place the mussels and carpet clams in the saucepan, and stir to blend the flavors. Add fresh chopped parsley, a pinch of hot pepper flakes, and cook for about 15 minutes.
Serve the soup hot, directly over friselle or artisan bread, or if you prefer place the soup in a bowl and garnish it with small pieces of toasted artisan bread.