Mussels, Clams and Tomato Soup

Mussels, Clams and Tomato Soup

 INGREDIENTS:

  • 1 kg Mussel
  • 1 kg Small Clam Olive Oil spray
  • 6 Garlic Cloves peeled-5 chopped
  • 1 Tblsp. dried Oregano
  • 2 small Dried Chilli’s crumbled
  • 600g tin plum tomatoes
  • Maldon salt and freshly ground black pepper
  • 250g white wine
  • 6 Slices sourdough bread
  • 3 Tblsp. fresh parsley chopped
  • Extra Virgin Olive Oil
  • Aioli

PREPARATION:

  1. Spray a healthy amount of oil in a thick-bottomed saucepan, fry half the chopped garlic, the oregano and chilli.
  2. Fry to combine and cook the garlic.Stir in the tomatoes with half their juices, breaking them up.Add salt and cook for 20 minutes to reduce to a thickish sauce. Season with pepper.
  3. In a separate large saucepan with a lid heat up more olive oil spray and add the chopped garlic, letting it colour for a minute, then add the clams, mussels, and wine.Cover and cook, shaking the pan to open the clams, about 3-5 minutes. You may have to do this in batches. Drain the liquid from the clams and pass through a fine sieve.
  4. Allow the clams and mussels to cool, then remove two-thirds of them from their shells.Add the clam liquid to the tomato sauce.
  5. Stir to combine and keep hot.Add the clams and mussels, shelled and unshelled, to the soup.
  6. Test for seasoning.Bring to simmering point, remove and stir in the parsley. Ladle soup into serving dish, then garnish with aioli and serve with a slice of bread (bruschetta)