Herb-Infused Mussel and Clam Soup
Indulge in the exquisite flavors of the sea with this Herb-Infused Mussel and Clam Soup, inspired by the iconic Zuppa Di Cozze E Vongole from i Ricchi's, one of Washington DC's top restaurants. This delightful soup combines fresh, tender mussels and succulent clams, harmoniously blended with a rich, aromatic tomato broth. Infused with fragrant herbs and a hint of spice, each spoonful evokes a taste of coastal Italy. Perfect as a starter or a light meal, this recipe serves four, bringing a touch of gourmet dining to your home table.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Olive oil
1/4 cup (For cooking)
Garlic clove
1 (Smashed)
Chili pepper
1/4 (Crushed)
Canned tomatoes
3 1/4 cups (Crushed slightly)
Fresh tomatoes
3 (Chopped)
Basil
1/4 teaspoon (Dried)
Thyme
1/4 teaspoon (Dried)
Lemon
1/4 (Squeezed)
Salt
1/2 teaspoon (For seasoning)
Pepper
1/4 teaspoon (Freshly ground)
Mussels
24 (Fresh, cleaned)
Clams
32 (Fresh, cleaned)
White wine
To taste (For steaming and reducing)
Day-old bread
2 slices (Sliced and toasted)
Fresh parsley
2 teaspoons (Chopped for garnish)
Instructions
1
Prepare the mussels and clams by steaming them with a splash of white wine until they open. This may be done ahead of time, allowing for a quick assembly later.
2
In a large pot or deep skillet, heat the olive oil over medium heat. Add the smashed garlic clove, crushed chili pepper, basil, and thyme to the oil, sautéing until the garlic becomes lightly golden.
3
Add the crushed canned tomatoes and chopped fresh tomatoes to the pot, followed by the squeezed lemon juice, salt, and pepper. Stir well to combine.
4
Bring the tomato mixture to a gentle boil, then remove from heat. Set aside to cool slightly, allowing the flavors to meld.
5
When ready to serve, in a sauté pan, heat 2 tablespoons of olive oil over medium heat. Add 6 mussels and 8 clams per serving to the pan, and splash in 2-3 tablespoons of white wine. Allow the mixture to simmer until the seafood is heated through, about 2-3 minutes, reducing the wine slightly during the process.
6
Stir in 2 teaspoons of chopped fresh parsley and 6 ounces of the prepared tomato mixture into the seafood mixture, heating until everything is hot.
7
To serve, arrange the seafood and broth in a medium oval plate. Generously top with additional tomato sauce and garnish with two slices of toasted day-old bread that have been rubbed with garlic.
8
Finish the dish with a sprinkle of fresh parsley for a touch of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe inspired by?
This recipe is inspired by the iconic Zuppa Di Cozze E Vongole from i Ricchi's, a top restaurant in Washington DC.
How many mussels and clams are needed in total?
The recipe calls for 24 fresh mussels and 32 fresh clams.
How many people does this recipe serve?
This Herb-Infused Mussel and Clam Soup serves four people.
What type of oil is used for the broth?
The broth is prepared using 1/4 cup of olive oil.
How do I prepare the garlic for the soup?
You should use one garlic clove that has been smashed.
What provides the spice in this dish?
A 1/4 crushed chili pepper provides a hint of spice to the soup.
What kind of tomatoes are used for the base?
The recipe uses a combination of 3 1/4 cups of slightly crushed canned tomatoes and 3 chopped fresh tomatoes.
Which dried herbs are included in the herb infusion?
The recipe includes 1/4 teaspoon of dried basil and 1/4 teaspoon of dried thyme.
When is the lemon juice added?
The juice of 1/4 lemon is added to the pot with the tomatoes, salt, and pepper.
What is the recommended amount of salt and pepper?
Use 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground pepper.
How should I prepare the mussels and clams before the final assembly?
Prepare them by steaming them with a splash of white wine until they open.
Can I make the seafood ahead of time?
Yes, steaming the shellfish ahead of time allows for a quicker assembly later.
How do I start the tomato broth?
Heat olive oil over medium heat and saute the garlic, chili pepper, basil, and thyme until the garlic is lightly golden.
What do I do after bringing the tomato mixture to a boil?
Remove it from the heat and set it aside to cool slightly to let the flavors meld.
How are the individual servings prepared?
Heat 2 tablespoons of olive oil, add the seafood and white wine, simmer for 2-3 minutes, then stir in parsley and 6 ounces of the tomato broth.
What is the exact seafood count per serving?
Each serving includes 6 mussels and 8 clams.
How much white wine is added during the final saute?
Splash in 2-3 tablespoons of white wine per serving.
How much tomato mixture is added per plate?
Include 6 ounces of the prepared tomato mixture for each serving.
What kind of bread is served with the soup?
Two slices of toasted day-old bread are used for serving.
How is the bread prepared for serving?
The day-old bread is sliced, toasted, and rubbed with garlic.
What is used as a final garnish?
Finish the dish with a sprinkle of fresh parsley and two slices of the garlic-rubbed bread.
Is this soup suitable as a starter?
Yes, it is perfect as either a starter or a light meal.
What flavor profile can I expect?
The soup offers exquisite seafood flavors harmoniously blended with a rich, aromatic tomato broth and fragrant herbs.
How many ingredients are in this recipe?
There are 15 ingredients in this recipe.
What should I do with the fresh parsley?
The parsley should be chopped and used both in the seafood mixture and as a garnish.
Does the recipe specify a cooking temperature for the broth?
The olive oil should be heated over medium heat when starting the broth.
How long should the seafood simmer in the wine?
The seafood mixture should simmer for about 2-3 minutes until heated through.
Can I use fresh herbs instead of dried?
The recipe specifies dried basil and thyme for the broth, but fresh parsley for the finish.
What is the total amount of canned tomatoes needed?
You will need 3 1/4 cups of crushed canned tomatoes.
Why is white wine used in this recipe?
White wine is used both for steaming the shellfish and for reducing during the final cooking stage to add depth of flavor.