Mussel soup Neapolitan style
The Neapolitan style mussel soup is a rich and fragrant dish that features mussels together with other ingredients such as shrimps or octopus to flavor with tomatoes, garlic, and parsley. A succulent dish to be enjoyed together with crispy croutons. Did you know that this soup is eaten during Lent and especially on the evening of Holy Thursday? Are you ready to taste the sauce and make the famous "scarpetta"?
FOR 2 PEOPLE
- 200gr Grand Krust shrimp
- 300gr Grand Krust mussel
- Bread
- 160gr cooked octopus
- 500gr cuttlefish
- 4 tbsp olive oil
- 1 garlic
- 150gr crushed tomato
- 250ml fish stock
- Black pepper
- Parsley
PER 100 GRAMS
- Energy 0
- Proteins0
- Carbohydrates 0
- Fats0
You'll need to
Whole cooked chilean mussels Spectrum Grand Krust by Pier33 GourmetStep by Step
Cut the bread into slices and put them in the oven at 200ºC until toasted. Set aside.
Cut the octopus into slices and the cuttlefish into strips, removing the hard areas.
In a pot with the olive oil, cook the cuttlefish, garlic and crushed tomato. Cover and cook for 5 minutes.
Add the shrimp, fish stock and bring to a boil over medium heat.
Add the octopus and mussels. Cover and cook for 5 minutes over medium heat. Add the pepper, parsley and that's it!
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