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Neapolitan Mussel Soup (Zuppa di Cozze Napoletana)

Neapolitan Mussel Soup is a beloved seafood specialty traditionally enjoyed during Holy Week, especially on Holy Thursday. Made with fresh mussels, a flavorful tomato broth, garlic, and chili pepper, it is one of the most iconic dishes of Naples' coastal culinary heritage.
Portata first course
Cucina napoletana
Preparazione 25 minuti
Cottura 35 minuti
Tempo totale 1 ora
Servings 6
Calories 290kcal

Equipment

  • Large pot with lid
  • Large saucepan
  • Cutting board
  • Chef’s knife
  • Fine strainer
  • Wooden spoon
  • Ladle

Ingredienti

  • 2 kg fresh mussels cleaned and debearded
  • 4 tablespoons extra virgin olive oil
  • 3 cloves garlic minced
  • 400 g peeled tomatoes crushed
  • 1 small chili pepper finely chopped
  • 500 ml water
  • 2 tablespoons chopped fresh parsley
  • Salt to taste
  • Black pepper to taste
  • 8 slices rustic country bread toasted
  • Extra virgin olive oil for drizzling

Istruzioni

  • Place the mussels in a large pot over medium-high heat and cover with a lid.
  • Cook for 4 to 5 minutes until the mussels open. Discard any that remain closed.
  • Strain the cooking liquid through a fine strainer and reserve it.
  • Remove most of the mussels from their shells, keeping a few in the shell for garnish.
  • Heat the olive oil in a large saucepan over medium heat.
  • Add the garlic and chili pepper and cook for about 1 minute until fragrant.
  • Add the crushed tomatoes and cook for 10 minutes.
  • Pour in the reserved mussel liquid and the water.
  • Simmer gently for 15 minutes.
  • Add the mussels and cook for another 2 to 3 minutes.
  • Stir in the chopped parsley and season with black pepper. Taste before adding salt, as the mussel liquid is naturally salty.
  • Place toasted bread in serving bowls.
  • Ladle the soup over the bread and serve immediately with a drizzle of extra virgin olive oil.

Note

The traditional Neapolitan Holy Thursday version is often much spicier than everyday seafood soups.
Some historic recipes include octopus cooking liquid or a concentrated chili oil for extra flavor.
The bread should absorb part of the broth while remaining slightly firm.
Fresh mussels are essential for achieving the authentic flavor of the dish.