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Mussel & clam Acquapazza (Crazy water)

Method

  • Mince or process the garlic, fennel and 1/3 cup parsley with 1/3 cup oil to form a fine paste. 
  • Then heat a little fresh oil in a heavy-bottomed pan and gently sauté the herb paste. 
  • Add the dried chilli, wine, tomatoes, salt, mussels and clams. Stir, cover and cook until the mussels and clams open, discarding any that don't. 
  • Then add extra parsley and vinegar to the pan. Stir and briefly cook. 
  • While the mussels and clams are cooking, toast the croutons and drizzle lightly with oil. 
  • Serve the soup in individual large dishes with croutons scattered on top. 
  • Robert Castellini, Melbourne chef

Ingredients

  • 4 garlic cloves, crushed
  • 2 tspn fennel seeds, crushed
  • 1/3 cup & 1 heaped tbsp Italian (flat leaf) parsley leaves
  • extra virgin olive oil
  • 1 small dried red chilli, crushed
  • 400 ml dry white wine
  • 2 large ripe tomatoes, peeled, seeded & finely chopped
  • 1½ tspn sea salt
  • 1 kg mixture of mussels & clams, scrubbed, beards removed & rinsed
  • 2 tbsp red wine vinegar
  • 8 x ½ inch slices good country-style bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
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    1 lb450 gm