Zuppetta di Cozze

Total Time:
30 min
10 min
20 min
  • 3 tablespoons extra virgin olive oil
  • 12 cloves garlic, peeled and crushed
  • 1 anchovy fillet, chopped very fine
  • 1 tablespoon capers, rinsed and chopped
  • 1/4 teaspoon fresh oregano, leaves only
  • 3/4 pound tomatoes, peeled, seeded, and coarsely chopped
  • 2 cups chicken stock
  • 2 pounds cultivated mussels, washed very well
  • Pinch of saffron
  • 1/8 teaspoon crushed red pepper flakes
  • 10 ounces cavatelli
  • Salt and freshly ground black pepper
  • Place the olive oil in a heavy-bottomed soup pot over medium heat. Add the garlic and saute until lightly browned. Add the anchovy, capers, and oregano and saute for 1 minute. Add the tomatoes, chicken stock, mussels, saffron, and red pepper flakes. Cover the pot and cook for 8 minutes.

  • While the mussels are cooking, cook the pasta in a large pot of salted water. When the mussels are cooked, remove them from the pot with a slotted spoon. Discard any unopened ones and remove the rest from their shells. Discard shells and any unopened mussels. Strain the cooking liquid through a double thickness of cheesecloth to remove any sand and impurities. Return liquid to the clean pot.

  • Drain the pasta, placing the shelled mussels back into the soup with the pasta, adjust the seasoning, allow to simmer for 3 to 4 minutes and serve. Don't forget to provide plenty of crusty bread to mop up

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