Zuppa di cozze


  • 2 kg mussels
  • 1 garlic glove
  • 4 tablespoons extra virgin olive oil
  • fresh parsley leaves minced
  • black pepper
  • 2 tablespoons tomato purée

cozze  garlic  extra virgin oil  Parsley  black pepper  tomato_puree


Rinse and scrub mussels as necessary then debeard them.

sciacquare cozze  pulire le cozze 2  pulire le cozze 3

In a large cast iron casserole, combine extra virgin oil and the garlic gloves and bring to a simmer. Add the mussels and cook, uncovered, until they begin to open, about 3 minutes. As they open, sprinkle tomato purée, black pepper and fresh parsley leaves minced. Once they are fully opened, remove from heat, sprinkle lightly with salt, drizzle with olive oil and serve immediately.

far aprire le cozze  aggiungere pezzemolo cozze  zuppa cozze pronta

For the bread croûtes:

  • 8 slices home made bred (pane pugliese)
  • 4 tablespoons extra virgin olive oil
  • salt
  • 1 garlic glove

pane a fette  extra virgin oil  salt shaker  garlic

Preheat oven to 200°C.

Heat a well-seasoned ridged grill pan over moderately high heat until hot. Brush bread with 4 tablespoons oil, then grill on all sides until grill marks appear. Tear bread into rough 3-inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside, about 10 minutes. Cool croûtes.

pane impepata  pane grigliato

Put croûtes in soup plates and ladle mussle soup over.

Buon appetito!