Zuppa di cozza piccante (Spicy mussel soup)

Recipe from: 6/12/1996 12:00:00 AM
Ingredients 15
Servings 1


Serving Change
  • 2
    fresh mussels in the shell
  • 75
    olive oil
  • 150
    white wine
  • 125
  • 4
    garlic cloves, peeled and finely chopped
  • 6
    anchovy fillets
  • 3
    small dried chillies, crumbled
  • 820
    whole peeled tomatoes, chopped
  • sea salt and milled black pepper
  • 7
    sugar (optional)
  • 1
    bunch parsley, chopped
  • extra virgin olive oil
  • 6
    slices ciabatta bread, cut at an angle
  • 1
    garlic clove, peeled and halved


Clean mussels thoroughly under cold running water. Scrub well with a stiff brush, and scrape off any barnacles. Discard any that are open or that have cracked or broken shells. Heat 60 ml (4 tbsp) oil in a large saucepan, then add mussels, white wine and water. Cook over high heat until all mussels have opened, discarding any that remain closed. Remove mussels, and boil liquid, uncovered, to reduce by half. Remove half the mussels from shells. Heat remaining oil in a large pan and fry garlic until lightly browned. Add anchovies and mash with garlic, into hot oil until dissolved. Add mussel liquid, chillies and tomatoes. Cook gently until thickened, about 30 minutes. Season with salt, pepper, sugar and more chilli if necessary. Finally, add mussels and half the parsley. BRUSCHETTA: Toast bread on both sides and rub with garlic. Serve soup in flat soup plates, accompanied by bruschetta, remaining parsley and a generous quantity of extra-virgin olive oil.

Read more on: fish/seafood


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