Recipe - Zuppa Di Cozze

One fourth cup Coarsely chopped onion
1 teaspoon Coarsely chopped celery
1 teaspoon Coarsely chopped garlic
One half cup Olive oil
1 tablespoon Finely chopped fresh basil
or
1 teaspoon Dried basil
Freshly ground black pepper
One half cup Dry white wine
2 cup Canned Italian Plum or
wholepack tomatoes; chopped
including juice
4 small Dozen mussels in shells;
scrubbed thoroughly
2 teaspoon Freshly grated lemon peel

1. Combine the onions, celery and garlic on a cutting board and chop
together very finely.

2. Heat the olive oil in a 3 to 4quart saucepan. Add the chopped
vegetables, basil and a few grindings of pepper. Cook over moderate heat,
stirring frequently, 8 to 10 minutes.

3. Add the wine and boil briskly to reduce the mixture to about One fourth cup.
Add the tomatoes and simmer uncovered about 20 minutes over low heat.

4. Add the mussels, cover the pan and cook a few minutes longer. Discard
any that remain closed. Serve immediately.

NOTE: The soup can be made ahead and warmed over medium heat. Do not make
more than 1 day in advance. Be sure to scrub the mussels well, so as to
remove all of the beards. Garnish with lemon peel.

DEL MONDO RISTORANTE

N. FARWELL AVE, MILWAUKEE

WINE: RUFFINO DUCALE GOLD

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.