JJ15_guazzetto-di-cozze con crostini_ricetta

Dear readers of Jesolo Journal, 

with the skilful help of Nonna Rosa, we would like to introduce you to a special recipe, a tasty dish much appreciated by the lovers of summer seafood dishes: the mussel and clam soup.

To verify the quality product purchased from the fishmonger, check that the mussel net is provided with a label and that the shellfish has a byssus.

This dish can be served as an appetizer or as a main course; it is easy to be prepared and its taste reminds of the sea.


It serves 4:

  • 2 kg of mussels
  • 1 kg of clams
  • 1 clove of garlic
  • 1 spring onion
  • 1 bunch of parsley
  • 1 kg of peeled tomatoes
  • 1 glass of white wine
  • extra virgin olive oil q.s.
  • salt and pepper q.s.
  • 1 chilli pepper (optional)
  • 1 loaf of homemade bread


Clean the mussels by scraping their shells under running water and remove the byssus. Leave the clams to soak in water and salt for a couple of hours and rinse thoroughly.

Pour some extra virgin olive oil in a saucepan, fry the clove of garlic with the chilli pepper, add the mussels, simmer with some white wine, cover and let them open.

In another saucepan, repeat the same steps with the clams, then cover with a lid and let them open.

Put the mussels and clams in a bowl, discard those which are still closed, filter their broth and keep it aside.

Put some oil and brown the sliced spring onion in a pot, then add the chopped peeled tomatoes, the broth of the filtered molluscs, the molluscs as well as salt and pepper and cook on medium heat for five minutes, until the sauce thickens. Sprinkle with chopped parsley and serve with toasted bread croutons.


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