Zuppa di Cozze Italian Mussels
From clhurley 14 years ago
- 15 minutes to make
- Serves 2
In Italy, my sister and I ate pounds and pounds of zuppa di cozze.. mussels in broth! Back home I tried to recreate it, but no recipe did the job quite right. I experimented and found one that brings me riiiight back to piazzas and really old buildings. Read more Try! See less
Ingredients
- 1 cup dry white wine shopping list
- 2 fresh garlic cloves, minced shopping list
- 2 tablespoons unsalted butter shopping list
- 1 1/2 tablespoons finely chopped fresh flat-leaf parsley shopping list
- 3 tablespoons olive oil shopping list
- 2 lbs mussels, scrubbed and debearded shopping list
- salt, to taste shopping list
- 4 slices crusty bread, for serving shopping list
How to make it
- In a big pot, combine the wine, butter, garlic, olive oil, and 1/2 tablespoon of the parsley over medium-high heat. Bring to a simmer and cook, uncovered, for about four minutes, until it's aromatic. Add salt to taste.
- Add in the mussels. Cover the pan tightly and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly. Discard any mussels that did not open.
- Divide between two bowls for a main course, among four for a second course. Serve with slices of crusty bread to soak up the broth; top with the remaining parsley.
People Who Like This Dish 2
- elgourmand Apia, WS
- quaziefly ALL POINTS
- clbacon Birmingham, AL
- clhurley Memphis, TN
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The Rating
Reviewed by 2 people-
I love mussels. I have been trying to duplicate a dish like this I had down on the Costa del Sole and haven't quite managed. I'll give this a try.Will advise and thanks for the post.
elgourmand
in Apia loved it
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" It was excellent "