Italian Zuppo Bello

Bodytrim weight loss guru Geoff Jowett shares some of his deliciously tasty, healthy, low fat gourmet recipes of various cuisines with Mum Zone readers.

Italian Zuppo Bello

Serves 3-4

Ingredients:
Extra virgin olive oil
1kg fresh black mussels
1kg fresh vongole (baby clams)
Juice of 1/2 lemon
1 large glass white wine
1 clove of garlic, peeled and finely chopped
1 bunch of parsley, finely chopped
Salt and pepper
1 cup seafood stock
1/2 knob butter

Method:
Heat olive oil in pan until hot. Add mussels and vongole (flames might flare up so be careful). Add lemon juice, white wine, garlic, parsley, salt, pepper and seafood stock and continue cooking. While still cooking, remove half of the juice and place in a separate pan with the butter and reduce. When the shells have opened the soup is cooked (discard any unopened shells). Serve topped with the butter sauce.

The recipe above has come from Geoff’s Italian 4 Weight Loss guide (right).