Pirate soup
Instructions
Clean and wash the mussels, clams, Octopus, cuttlefish, moscardini.
Cut into wedges the peppers, remove seeds and filaments.
Crumbled Chiles and remove the pips.
Mince the garlic and add to the mixture of odorous pile herbs (Marjoram, thyme, basil, Sage, chives, etc.
).
In a large crock pot put peppers and chilies, garlic and herbs, scented oil and a glass of red wine.
Cook on medium heat for 10 minutes then add the Octopus and cuttlefish (or cut in half if they are rather large).
After 20 minutes add the baby octopus and half a glass of rum.
Continue cooking and 10 minutes before time runs out, add the mussels and clams that have kept aside.
Stir and cover the pan.
When cooked or when the shells of the molluscs were gazing, turn off the heat.
Taste and adjust salt and pepper.
Sprinkle with a little grated nutmeg if you like, bring to the table with the full of seafood shells.
Accompanying wines: Sauvignon Colli Orientali Del Friuli DOC, Montecarlo Bianco DOC, Regaleali Bianco IGT Sicilia.
Ingredients and dosing for 4 persons
- 500 g of mussels
- 300 g of moscardini
- 300 g of polyp
- 300 g of cuttlefish
- 300 g of clams
- 4 cloves of garlic
- 2 chilies
- 1 red pepper
- 1 green pepper
- 1 glass red wine
- 1/2 cup of white rum
- 1 bunch of odorous herbs
- Nutmeg
- 1 glass of olive oil
- Salt
- Pepper