Easy Italian

Silvia Colloca's super speedy mussels, chilli and rosemary soup

Name: Silvia Colloca's super speedy mussels, chilli and rosemary soup
Yield: 4
Cuisine: /italian
Ingredients: 2 tablespoons extra-virgin olive oil; 2 garlic cloves, finely chopped; 1 long red chilli, finely chopped; 2 rosemary sprigs; 2/3 cup (160ml) white wine; 1 kilogram of mussels, scrubbed and de-bearded; zest and juice of 1 lemon; salt and pepper; toasted sourdough baguette, to serve

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Find solace in a warming bowl of chilli-flecked mussels, says Silvia Colloca.

2 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
1 long red chilli, finely chopped
2 rosemary sprigs
2/3 cup (160ml) white wine
1 kilogram of mussels, scrubbed and de-bearded
zest and juice of 1 lemon
salt and pepper
toasted sourdough baguette, to serve

Method

1.

Heat the oil in a large heavy-based frying pan over medium heat. Add garlic, chilli and rosemary, and cook for 1 minute or until fragrant. Watch the garlic closely so that it doesn’t burn.
2.

Add the white wine, the cleaned mussels and cover pan with a lid. Cook for 2–3 minutes or until the shells open. Tip the contents of the pan into a large bowl, season with lemon juice, zest, salt and pepper.
3.

Serve with toasted sourdough.