Brush and de-bone the mussels, heat with olive oil, garlic and parsley until the shells open. Remove the mussel meat from the shell and strain the broth.
Cut the squid into rings, chop the tentacles.
Put the squid meat, the mussel broth and the vegetables in a saucepan, simmer on low heat for 8 minutes, then add the mussels and remove from the heat.
Leave the soup to stand for 5 minutes with the lid closed before serving. Serve with a piece of Carasau bread in a baking dish or on serving plates.
Season with olive oil, shredded basil, a little salt and enough ground pepper and bring to the table.
Our tip: Carasau bread is a typical Sardinian bread baked from durum wheat semolina. It comes as large, round, paper-thin, crispy patties that are distantly reminiscent of the parchment paper on which church music used to be notated. This is why the bread is also known as “carta da musica” (music paper).
It goes well with a dry white wine Terre di Franciacorta Bianco, Pomino Bianco, Vesuvio Lacryma Christi Bianco : O title : Zuppetta di calamari e cozze “aua sarda” – Squid : > and mussel soup “Sardinian style”.
Tip : Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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