Zuppa Dell’Adriatico

Dario D'Agostino
Cook time 25 Minutes
Servings 4


1 kg fresh flinders mussels, cleaned
200g fresh vongole (type of pipi)
4 green prawns, deveined
4 baby scampi, deveined and cleaned
2 fresh crab, cleaned
50g brown onion, finely chopped
100g continental parsley, finely chopped
1 chilli, seeded and finely chopped
300g cherry tomatoes, cut in half
200ml extra virgin olive oil
100ml dry white wine
Salt and pepper

Zuppa Dell’Adriatico


Heat a pot with oil and cook off onion, parsley, cherry tomatoes and chilli for 2 minutes. Add mussels, vongole and cook for three minutes with the wine. Add the prawns and after a minute or so add the scampi and crab and cook for further three minutes closing the pot with a lid.

 Once cooked serve in a pasta bowl with grilled tuscan bread.