The soup of mussels and clams Neapolitan style is a second course with an intense and delicious flavor, a must for those who love seafood cuisine, simple and genuine. A traditional specialty, great to bring to the table as an appetizer with toasted bread, to dip the delicious sauce of tomato, garlic and parsley. The mussels cleaned and polished, the tentacles of the octopus blanched in its broth, the "marruzze" to pull out with the special crochet, and then ‘o russ, the sauce based on strong that only in Naples know how to do, the Neapolitan tarallo to garnish the fabulous dish … the list of ingredients of the Neapolitan mussel soup seems like a composition, verses put one after the other recited by a storyteller with the accompaniment of mandola and mandolin. An ensemble that speaks to us of the sea, of ancient traditions and of the fishermen of Posilvia.
