Zuppa Di Cozze - Mussels

Now that summer is here, if you live by the sea try this zuppa di cozze.

I love seafood - and nothing is better than fresh mussles and Italian Bread to soak up the juices! I like to add as much garlic as possible. Since there is no sea here in Arizona i have to buy fresh frozen...not quite the same but still good.

INGREDIENTS

1 Kg of mussels

Lots of fresh parsley

2 or 3 large garlic cloves

6 ripe tomatoes (about 600gms)

4 tablespoons of extra virgin olive oil

salt and pepper

4 slices of Italian style bread

METHOD

Clean the mussels, washing well and getting rid of any 'beard'.

Chop the parsley, garlic and tomatoes.

In a large pot, place the oil, the mixture of garlic and parsley and bring to an almost boil.

Add the chopped tomatoes, some salt and cook for about 10min on a low heat with the cover on, stirring often.

In the meantime, grill the bread and rub with some garlic.

Add the mussels and cook on a rolling heat until the mussels open - about 5-6 mins- stirring from time to time.

Serve in a soup plate in their own juice, adding a slice of bread, some freshly ground pepper and a piece of parsley for decoration.