Mussel chowder

Mussel soup is typically served in Naples where it is known for its seductive flavor.
25 min
0 People
25 min
INGREDIENTS for 0 people
  • 4 ½ lb mussels
  • 1 cup extra virgin olive oil
  • 1 clove of garlic
  • parsley
  • 1 cup white wine
  • salt and pepper
  • 12 bread slices

In a large pot, add the oil, a garlic clove, finely chopped, and some parsley. Allow flavors to blend for a few seconds, then add the wine, salt and pepper.

After 5 minutes, add the mussels, previously washed. Cover the pot and cook until all have opened. Then season with black pepper, and stir.

Arrange the bread slices in the bowls and pour over the bread the mussels with their sauce.

If so desired, some hot chili pepper can be added to the sauce and the parsley can be sprinkled over the mussels just before removing them from the heat.

Food History

Fish have been eaten for more than 10,000 years, or for as long as people had the tools for catching the fish that would pass by the shore. There are many records from around the world about fish consumption during Ancient times. It seems as though the Egyptians, Etruscans, Greeks and Romans were big fish-lovers. Due to the fact that many of the most primitive, costal populations ate mollusks, we can deduce with a good amount of certainly that they have always been a part of the human diet. And when we say mollusks, we are referring to everything from clams to scallops, to oysters and mussels.
Back in the first century AC, the Romans were already farming mussels and their farming methods, both in the sea and salt-water lakes, spread across almost the entire peninsula.

Mollusks are prepared in a wide-variety of ways, from fritters to salads to soups to pasta sauces. Most of the recipes date back to ancient times. These recipes were passed down until the Middle Ages when mollusks were often consumed in monasteries, even though they were considered to be an inexpensive and effective aphrodisiac according to the Ancient Greeks.

Other suggested recipes

Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more