I love the simplicity of this soup -shellfish in broth & lightly flavored with herbs.
But what I love most about this soup, is the thick slices of fennel that you spoon with every bite.
I wish we ate more fennel. What a remarkable bulb!
Gorgeous, raw and wonderful softened in soup, this anise flavored vegetable seems to be underrated in our diet.
The honest flavors and ease of preparations puts this one right up there on my list. It's also an economical way to add some real pizazz to a meal - whether just for the family or for company.
I believe you'll love everything about this Catanese creation.
Gather the ingredients:16 little neck clam, 2-2.5 lbs mussels, 2 tbs cornmeal (for soaking shellfish), ¼ cup olive oil, 1 cup white wine, 1/2 tsp crushed red pepper,1 medium Spanish red onion, 4 garlic cloves, peeled, 1 fennel bulb, 1 qty large 28 oz can diced tomatoes,6 oregano sprigs, 1/2 tsp salt, 1/2 tsp ground black pepper
To serve: Sliced Italian country bread & peeled garlic cloves - 1 to each slice
Mussels & clams: Soak in a large pot of cold tap water & corn meal for about 1 hour to get rid of excess sand.
Onion: Peel, cut away top and bottom. Discard ends and finely chop.
Oregano: Strip away the leaves from the stem and set aside.
Fennel: Separate the bulb from the stems. Halve and then finely slice. Reserve a few fronds for garnish.
Garlic: Crush and roughly chop.
Turn on the oven to broil or the hottest setting.
In a large dutch oven or deep saute pan (with a tight fitting lid), heat olive oil on medium-high heat till almost fuming.
Add garlic followed by onion & fennel & red pepper flakes. Saute for about 5 minutes till onions have softened but not brown.
Add the diced tomatoes & oregano, salt and pepper. Saute for about 3-5 minutes.
Add the wine and bring to a boil so most of the alcohol burns off. Add the clam juice and simmer.
Meanwhile, wash and scrub the mussels and clams getting rid of the water and cornmeal. Set aside.
Once the soup base is simmering, add the mussels and clams. Stir to combine. Place the lid on the pot and cook for about 9-10 minutes.
Cook's Note - The clams may take 3-4 minutes longer than the mussels to cook & open up. Stir once during cooking time.
Meanwhile, arrange sliced bread in a single layer on cookie sheet or baking tray and place in the oven. Toast on each side for 2-3 minutes turning over to toast both sides to a crisp golden brown.
Remove the hot toasts from the oven and rub the garlic clove over the bread. It melts on the bread like butter infusing it with a wonderful garlicky flavor.
Once the mussels & clams have cooked they will open. At this point, discard any that have not opened. Taste and adjust seasonings in the soup.
Divide the mussels & clams to serving bowls. Top with soup.
Garnish with chopped parsley if desired and serve immediately with the toasted bread slices on the side.
Recipe for
Sicilian Style Mussel & Clam Soup from Catania
Serves 4
Preparation time : 20 minutes
Cooking time: 15 minutes
16 little neck clams
2-2.5 lbs mussels
2 tbs cornmeal (for soaking shellfish)
¼ cup olive oil
1 cup white wine
1/2 tsp crushed red pepper
1 medium Spanish red onion4 garlic cloves, peeled
1 fennel bulb
1 large 28 oz can diced tomatoes
6 oregano sprigs1/2 tsp salt
1/2 tsp ground black pepper
To serve:
Sliced Italian country bread
peeled garlic cloves - 1 to each slice
Preparation:
Mussels & clams: Soak in a large pot of cold tap water & corn meal for about 1 hour to get rid of excess sand.
Onion: Peel, cut away top and bottom. Discard ends and finely chop.
Oregano: Strip away the leaves from the stem and set aside.
Fennel: Separate the bulb from the stems. Halve and then finely slice. Reserve a few fronds for garnish.
Garlic: Crush and roughly chop.
Method:
Turn on the oven broiler.
In a large dutch oven or deep saute pan (with a tight fitting lid), heat olive oil on medium-high heat till almost fuming.
Add garlic followed by onion & fennel & red pepper flakes. Saute for about 5 minutes till onions have softened but not brown.
Add the diced tomatoes & oregano, salt and pepper. Saute for about 3-5 minutes.
Add the wine and bring to a boil so most of the alcohol burns off. Add the clam juice and simmer.
Meanwhile, wash and scrub the mussels and clams getting rid of the water and cornmeal. Set aside.
Once the soup base is simmering, add the mussels and clams. Stir to combine. Place the lid on the pot and cook for about 9-10 minutes.
Cook's Note - The clams may take 3-4 minutes longer than the mussels to cook & open up. Stir once during cooking time.
Meanwhile, arrange sliced bread in a single layer on cookie sheet or baking tray and place in the oven. Toast on each side for 2-3 minutes turning over to toast both sides to a crisp golden brown.
Remove the hot toasts from the oven and rub the garlic clove over the bread. It melts on the bread like butter infusing it with a wonderful garlicky flavor.
Once the mussels & clams have cooked they will open. At this point, discard any that have not opened. Taste and adjust seasonings in the soup.
Divide the mussels & clams to serving bowls. Top with soup. Garnish with chopped parsley and serve immediately with the toasted bread slices on the side.
Enjoy!
