Mussel Soup Campania is a tasty second course typical of the region, with a mix of fresh and intense flavors. The mussels are cooked together with tomatoes, garlic, and aromatic herbs, creating a flavorful and fragrant broth. Serve with crunchy Neapolitan Friselle.
Wash the mussels thoroughly by scrubbing them well; open them in a pan and as they open, separate the mussels from the shells and place them on individual plates over the Friselle; filter the water
Prepare a base of minced garlic sautéed in oil, chopped tomatoes, salt, and pepper
Cook for 15 minutes and sprinkle with chopped parsley
Off the heat, add the filtered water from the mussels again and pour everything over the mussels
Padella
Cucchiaio di legno
Colino
Store in the refrigerator and consume within 1-2 days.
Mussel Soup Campania is an ideal dish for the summer months, when the mussels are at their freshest.
Italy, Campania
| Energy (kcal) | 77.25 |
| Carbohydrates (g) | 3.41 |
| of which Sugars (g) | 0.64 |
| Fat (g) | 2.43 |
| of which Saturates (g) | 0.46 |
| Protein (g) | 10.56 |
| Fiber (g) | 0.1 |
| Sale (g) | 0.26 |
