Arrabbiata Spicy Sea Shells
Zuppa Di Cozze from the small bondi italian was always my favourite thing to hit as a teen. Shell ladles full of spicy, heavily seasoned soup, and bread to get every last bit of it.
Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes
INGREDIENTS
1 jar Undivided Food Co arrabbiata sauce
1kg small mussels
1kg baby clams
1 stick young celery, finely chopped and leaves picked
3 garlic cloves, finely sliced
1 birds eye chilli, finely sliced
olive oil
50g butter
350ml dry white wine
1 lemon, cut into wedges
1 cup curly parsley, finely chopped
2 tablespoons Undivided Food Co aioli
baguette, optional
METHOD
In a heavy based pot with a lid, saute the garlic, chilli and celery stalk over medium high heat in olive oil until golden.
Add the jar of arrabbiata sauce and heat through.
Pour in the wine and stir well.
Add the butter and continue stirring until melted.
Slide the shells in and distribute evenly.
Cover and turn the heat up to high for 5 minutes, allowing all the shells to pop.
Sprinkle with the parsley.
Ladle the shells into 2 bowls, dollop with aioli and serve with lemon wedges and bread.
HINTS
Scrub and check the shells before they go anywhere near the pot, and throw out any that stay shut after cooking.
High heat and a tight lid. The shells steam open in about 5 minutes and go rubbery if you keep going past that.
Bread is not optional as far as I am concerned. The broth is the whole point.
NUTRITION (per recipe total, serves 2 - guide only):
Energy: approximately 6800kJ (1630 calories)
Protein: 120g
Fat: 85g
Saturated fat: 35g
Carbohydrates: 40g
Sugars: 15g
Fibre: 5g
Sodium: 4000mg
Note: bread is not included in this total.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.