Rosella Errante’s Tips

The mussel and clam soup in jar cooking can be stored for a month in the refrigerator, provided you use new seals. Be sure to leave the jar unlatched before placing it in the fridge. This way, you can immediately tell if it loses its vacuum seal.

To sear, use the small bowl to avoid thermal shocks to the glass.

Even if frozen shellfish are used, there will be no risk of thermal shock to the glass, because they are mixed with tomato pulp.

White Mussel Soup in Jar Cooking

If you don’t like tomatoes, you can replace the pulp with 100 g more of shellfish and a tablespoon of white wine.

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Try Other Shellfish Recipes in Jar Cooking

SAFFRON MUSSEL SOUP IN JAR COOKING

STUFFED MUSSELS IN JAR COOKING

SAFFRON CLAMS IN JAR COOKING

PEPPERED MUSSELS IN JAR COOKING

CALABRIAN MUSSELS AND BEANS IN JAR COOKING

FASOLARI IN JAR COOKING

PURETA CLAMS IN JAR COOKING