The mussel soup Neapolitan is a typical dish of the city of Naples, one of the most recipes cooked mussels after impepata di cozze and mussels.
Ingredients for 4 people
- Moules- 2 kg
- Garlic – 2 cloves
- Tomato sauce – 200 ml
- White wine – 250 ml
- Shallot – 1
- Parsley – 1 handle
- Extra virgin olive oil – 4/5 tbsp
Preparation of the mussel soup Neapolitan
First clean the mussels and remove beards. Then place them in a pan over high heat until they open, pour the white wine and cook for 1 minute before turning off the fire. Finally, strain the cooking liquid and keep it.
In another pan, fry the garlic and shallot in olive oil, then add the tomato sauce and let it cook for a few minutes. Finally, pour the mussel cooking juices and let reduce the sauce.
A few minutes before the end of cooking the sauce, add the mussels, parsley and a good dose of pepper. Taste the sauce and add salt if needed.
The mussel soup Neapolitan is eaten hot and accompanied by croutons, possibly scraped garlic.
Before serving, drizzle with olive oil and a little lemon juice over each plate and sprinkle with fresh parsley.