📝 About This Recipe
Transport your senses to the sun-drenched docks of Naples with this classic Zuppa di Cozze, a rustic yet elegant celebration of the sea. This traditional preparation features plump, briny mussels bathed in a vibrant, spicy tomato broth infused with garlic, white wine, and the signature 'olio piccante.' It is a dish that honors the simplicity of Mediterranean ingredients, delivering a soul-warming experience that is as much about the flavorful broth as it is about the seafood itself.
🥗 Ingredients
The Mussels
- 4 pounds Fresh Mussels (scrubbed and debearded)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 2 sprigs Flat-leaf Parsley (whole)
The Broth (Il Sugo)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 4 pieces Garlic Cloves (thinly sliced)
- 1 teaspoon Red Chili Flakes (adjust for heat preference)
- 14 ounces San Marzano Canned Tomatoes (crushed by hand)
- 1 cup Fresh Cherry Tomatoes (halved)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Sea Salt (use sparingly as mussels are naturally salty)
For Serving
- 8 thick slices Rustic Italian Bread (sourdough or ciabatta)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 piece Garlic Clove (peeled, for rubbing bread)
- 2 tablespoons Chili Oil (for drizzling)
👨🍳 Instructions
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1
Thoroughly clean the mussels under cold running water. Discard any with cracked shells or those that remain open when tapped. Remove the 'beard' (the fibrous tuft) by pulling it firmly toward the hinge of the shell.
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2
In a large, heavy-bottomed pot or Dutch oven, place the cleaned mussels along with the 1/2 cup of white wine and the whole parsley sprigs.
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3
Cover the pot with a tight-fitting lid and turn the heat to high. Steam the mussels for 3-5 minutes, shaking the pot occasionally, until the shells have opened. Use a slotted spoon to transfer the mussels to a bowl, discarding any that did not open.
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4
Carefully strain the liquid remaining in the pot through a fine-mesh sieve lined with a paper towel or cheesecloth to remove any grit. Reserve this precious mussel nectar for the sauce.
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5
Wipe out the pot and return it to medium heat. Add the extra virgin olive oil and the sliced garlic. Sauté gently for 1-2 minutes until the garlic is fragrant and golden, but not brown.
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6
Add the red chili flakes and the halved cherry tomatoes. Cook for 3 minutes until the cherry tomatoes begin to soften and release their juices.
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7
Stir in the hand-crushed San Marzano tomatoes and the reserved mussel nectar. Bring the mixture to a gentle simmer.
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8
Let the sauce simmer uncovered for 10-12 minutes, allowing the flavors to meld and the broth to thicken slightly. Taste and add salt or pepper only if necessary.
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9
While the sauce simmers, toast or grill the thick slices of rustic bread until charred and crunchy. Rub one side of each warm slice with the raw garlic clove.
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10
Gently return the cooked mussels to the pot with the tomato broth. Toss well to ensure every shell is coated in the spicy sauce. Heat through for just 1 minute.
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11
Stir in the chopped fresh parsley just before removing from the heat to maintain its bright color and flavor.
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12
Divide the mussels and the rich broth into four deep bowls. Place two slices of garlic-rubbed bread into each bowl, allowing the bottom to soak up the sauce.
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13
Finish each bowl with a final drizzle of high-quality chili oil or extra virgin olive oil and serve immediately while steaming hot.
💡 Chef's Tips
Always buy mussels the same day you plan to cook them; they should smell like the fresh ocean breeze. Straining the steaming liquid is a crucial step to ensure your soup isn't gritty from sand. Don't overcook the mussels during the second stage; you are simply reheating them in the sauce to keep them tender. If you prefer a thicker 'zuppa,' crush more of the cherry tomatoes against the side of the pot while simmering. For an authentic Neapolitan touch, add a few cleaned clams (vongole) along with the mussels for extra depth.
🍽️ Serving Suggestions
Pair with a crisp, chilled Falanghina or Greco di Tufo wine to complement the salinity of the seafood. Serve with extra napkins and an empty bowl on the table for discarded shells. A side of sautéed rapini (broccoli rabe) with lemon provides a nice bitter contrast to the rich tomato broth. Follow this dish with a light lemon sorbet to cleanse the palate after the spicy chili notes.