Zuppa di Cozze

Zuppa di Cozze is a traditional seafood dish from Naples, especially popular during Holy Thursday celebrations. Fresh mussels are cooked in a flavorful broth enriched with garlic, olive oil, tomatoes, and parsley, then served over toasted bread that soaks up the delicious seafood juices. Despite its name, the dish is less a soup and more a rich and aromatic seafood stew.

Portata One-Pot Meal

Cucina italian, napoletana

Keyword zuppa di cozze, mussel soup, Neapolitan seafood recipe, Italian seafood stew, mussels in tomato broth, Mediterranean seafood, Italian shellfish recipe, Easter seafood dish

Preparazione 25

Cottura 13

Tempo totale 39

Servings 4

Ingredienti

1.5 kg fresh mussels
300 g cherry tomatoes halved
3 tablespoons extra virgin olive oil
2 garlic cloves finely sliced
120 ml dry white wine
500 ml water or light fish stock
3 tablespoons fresh parsley chopped
4 slices rustic Italian bread
Salt to taste
Freshly ground black pepper to taste
Optional hot chili pepper to taste

Istruzioni

Clean the mussels thoroughly under running water, removing any beards and discarding damaged or open shells.
Heat the olive oil in a large pot over medium heat. Add the garlic and optional chili pepper and cook until fragrant.
Add the cherry tomatoes and sauté for 3 to 4 minutes until they begin to soften.
Pour in the white wine and let it reduce slightly.
Add the water or fish stock and bring to a gentle simmer.
Add the mussels, cover the pot, and cook for 4 to 5 minutes until the shells open.
Discard any mussels that remain closed.
Stir in the chopped parsley and season lightly with black pepper. Taste before adding salt, as mussels naturally release salty juices.
Toast the bread slices and place one in each serving bowl.
Ladle the mussels and broth over the bread and serve immediately.

Note

For a more authentic Neapolitan version, a spicy pepper-infused oil may be drizzled over the finished dish.

The broth is excellent for dipping bread and should be served generously.