Zuppa di Cozze
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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.
Servings4
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.