Zuppa di Cozze is a mussel soup. The dish is typically made with fresh mussels, sautéed in garlic and olive oil, and then simmered in a flavorful broth made of white wine, tomatoes, and herbs. The dish is usually served with crusty bread to soak up the delicious broth. The dish is popular in coastal areas of Italy, particularly in the southern regions such as Campania, Calabria, and Sicily, where mussels are bountiful. Zuppa di Cozze is hearty, comforting, and flavorful, a great meal for a cold winter’s day.
- 2 pounds of fresh mussels, cleaned and debearded
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1/2 cup of white wine
- 1 can of crushed tomatoes
- 1/4 cup of chopped parsley
- 1/4 cup of chopped basil
- Salt and pepper to taste
- Crusty bread for serving
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the garlic and sauté until fragrant, about 1-2 minutes.
- Add the white wine and bring to a simmer. Cook for a couple of minutes to reduce the liquid.
- Add the crushed tomatoes, parsley, basil, salt, and pepper. Bring to a boil and then reduce the heat to low.
- Add the mussels to the pot, cover, and simmer for 5-7 minutes or until the mussels have opened. Discard any mussels that do not open.
- Ladle the soup into bowls and serve with crusty bread.
Leave a Reply