Mussel and clam couscous soup

Recipe for: 4 people


200 g couscous
300 g mussels
300 g clams
1 laurel leaf
1 clove garlic
50 ml white wine
80 g shallot onion
1 hot pepper
300 ml fish broth
200 g perini tomatoes
1 sprig marjoram
30 g Olitalia Frantoio Monocultivar extra virgin olive oil
salt and pepper


Put the mussels and clams in a pan to open up with half of the Olitalia Frantoio Monocultivar extra virgin olive oil, the laurel, garlic and white wine. Shuck the shellfish and filter the resulting juice. Mince the shallot onion and brown it in a pot with the remaining oil and the hot pepper. Add the couscous, let it toast and cover with broth and shellfish. Finish cooking, add salt and pepper. Add the mussels and clams, diced tomatoes and serve with minced marjoram.

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