Easter Traditions: Mussel Soup

Neapolitan tradition is rich in culinary events that often fall during major holidays, such as Easter. Among these, the famous Maundy Thursday mussel soup certainly deserves a mention, a tradition still enjoyed today by many, both at home and in restaurants.

But how do you prepare this seafood delight? Here’s a simple variation:

Ingredients:

– Cherry tomatoes
– Tomato puree
– Extra virgin olive oil
– 1 garlic clove
– Chili pepper
– Salt
– Octopus
– Mussels
– Clams
– Caponatine
Preparation:

Leave the mussels and clams to rest until they open. Filter the water they expel and reserve it. Meanwhile, cook the octopus in boiling water, reserving the cooking water. This will be used later in the sauce, giving it its distinctive, unmistakable seafood flavor.

In another pan, sauté the garlic, oil, and chili pepper. Then add the cherry tomatoes, adding the reserved cooking water occasionally. Cover the sauce and cook for about ten minutes. Then, add the cooked seafood and the chopped octopus.

The final step is to divide the caponatas into each plate (at least 3-4 per serving), cover them with the sauce, and serve piping hot. Enjoy!