Mussel Soup with Macaroni (Sopa de Almejas y Macarrones) Recipe
Ingredients
| 24 mussels, at least, in their shells | ||
| Olive oil | 2 Tablespoon | |
| Butter | 1 Tablespoon | |
| Clam Juice | 3 Cup (16 tbs) | |
| Chicken broth | 2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Tomato puree | 1/4 Cup (16 tbs) | |
| Ditalini | 1 Cup (16 tbs) | |
| Pepper | 1 | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Thoroughly scrub the mussels, then dry them.
Heat the oil and butter in a saucepan large enough to hold all the ingredients.
Add the mussels, and continue to heat until they open.
When the shells open, remove the mussels.
Pour their liquid back into the saucepan.
Reserve the mussels and discard their shells.
Pour in the clam juice, chicken broth, wine, and tomato puree.
Bring to a boil, add the macaroni and cook 5 minutes.
Add the mussels and pepper and cook until the macaroni is al dente.
Taste for seasoning.
Heat the oil and butter in a saucepan large enough to hold all the ingredients.
Add the mussels, and continue to heat until they open.
When the shells open, remove the mussels.
Pour their liquid back into the saucepan.
Reserve the mussels and discard their shells.
Pour in the clam juice, chicken broth, wine, and tomato puree.
Bring to a boil, add the macaroni and cook 5 minutes.
Add the mussels and pepper and cook until the macaroni is al dente.
Taste for seasoning.
Chef
