Zuppa e Councesze: Soup with Mussels

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5

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Total Reviews: 2

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  • on January 27, 2012

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    I prepared only the portion of the soup with the butternut squash and the pasta. I used a whole red onion and half of a vidalia onion and whole wheat oricchette because I did not have ditalini. I was tempted to add garlic or white wine and I am glad I did not. The flavor of this soup is amazing! At some point, I will make the half of the soup with the mussels and white wine but this is an amazing way to use a butternut squash.

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  • on January 27, 2012

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    This recipe is easy, fun and so delicious! (good for weekday dinner. I love to prepare David's recipe's because they remind me of my grandmother's meals (she is from Sicily. I also love the ambiance of the shows, scenery is beautiful...just makes me want to cook and visit these regions of Italy (on my bucket list!!!. Thank you David....I enjoy all of your recipes! Felice Cucina!

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