Recipe courtesy of David Rocco

Zuppa di Cozze: Mussel Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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1/4 cup/58 ml extra-virgin olive oil

2 cloves garlic, crushed

Dried chile peppers, crushed, to season, optional

2 large tomatoes, diced

3 pounds/1.36 kg fresh mussels, cleaned and beards removed *(See Cook's Note)

1 1/2 cups/352 ml white wine


Bunch fresh flat-leaf parsley, finely chopped

8 slices country bread, toasted and lightly rubbed with garlic


  1. Heat up extra-virgin olive oil in a deep saucepan. Add the garlic and chile peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. Sprinkle the mixture with parsley, add more salt, if needed, and stir well. Serve immediately with toasted bread.

Cook’s Note

To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped.