farro soup with porcini and mussels
zuppetta di farro con funghi porcini e cozze
4 servings
Ingredients
- Coarse sea salt
- 3/4 cup farro
- 4 small fresh porcini mushrooms
- 5 tablespoons extra-virgin olive oil
- 1 celery stalk, finely chopped
- 2 tablespoons finely chopped onion
- 1 garlic clove, peeled
- 2 ounces dry white wine
- 4 cups water, heated to a simmer
- 2 teaspoons tomato paste, preferably double concentrated
- 1/2 teaspoon finely chopped fresh rosemary
- Freshly ground black pepper
- 3/4 pound mussels (preferably cultivated), scrubbed and beards removed
- 1 tablespoon unsalted butter
- Whole parsley leaves, for garnish
Instructions
Bring a large pot of salted water to boil. Add farro and cook until al dente, about 18 minutes. Drain and spread on a large plate to cool.
Trim mushrooms and cut stems from caps. Separately cut stems into 1/4-inch dice and caps into 1/4-inch-thick slices.
Heat 3 tablespoons oil in a large pot over medium-high heat. Add celery, onion and garlic; reduce heat to medium and cook, stirring frequently, until softened, about 5 minutes. Remove and reserve garlic.
Stir in farro; cook 1 minute more, then add 1 ounce wine and cook until evaporated. Add water and tomato paste; stir to combine. Bring to a simmer, then remove from heat and cover to keep warm.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add mushroom caps and stems, reserved garlic, rosemary and pinch salt and pepper. Cook until mushrooms are golden. Add mushroom stems to soup. Transfer caps to a plate; leave garlic in skillet.
Add remaining tablespoon oil to skillet; heat over high heat. Add mussels, remaining ounce wine, and pinch salt and pepper. Cook, covered, until mussels just open wide, checking frequently after 2 minutes and transferring opened mussels to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Pour liquid from skillet into soup.
Remove mussels from all but 8 shells; stir shelled mussels into soup. Heat soup to a bare simmer; whisk in butter. Adjust seasoning. Ladle soup into bowls. Garnish with remaining mussels, mushroom caps and parsley.
keywords:
mussels, shellfish, soup, stew, grains, seafood, tomato paste, rosemary, dry white wine, garlic clove, porcini mushrooms, boletes
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