Mussels really deserve a moment. For one, they are extremely versatile and lend themselves perfectly to most any flavor profile or preparation they’re paired with. They’re also really quick to prepare (cleaning them is most of the work), and are often very cost-effective. Lastly, when they’re prepared as a zuppa or soup, they cross over from “just a dish” status into the experiential territory. The gentle extraction of each plump, meaty mollusk from their tomato scented, soup-filled shells with the occasional dip of crusty bread is a choreography that makes for optimal enjoyment.
Zuppa di cozze, Da Adolfo in Positano
One of my most memorable “mussel moments” was a few summers ago during a trip to Positano. Propelled by spontaneity, curiosity, and hunger, I hopped onto a rickety little boat at the port that was full of unfamiliar but happy faces that swept us away to a small, secluded inlet just a few minutes up the coast. Little did I know, I was arriving to one of the best zuppa di cozze I’d ever eat at a tiny, family-run restaurant called Da Adolfo. Simple and rustic, I reveled in each tomatoey bite as I watched the waves crash in and made friends with a neighboring table (who later shared with me a heavenly hazelnut croccantino)! Unforgettable and surprisingly simple, as most simple Italian dishes are, I was determined to recreate this dish at home. Here is an unbelievably easy zuppa di cozze recipe that makes for a delicious and impressive antipasto or entrée. Be sure to buy the freshest mussels possible and enjoy outside near the sea for the most authentic Italian experience!
Zuppa di Cozze
Serves 4 as a starter or 2 as an entrée
Ingredients:
2 lbs. of mussels, beards removed
3 tbsp. extra virgin olive oil
2 cloves of garlic, minced
1/2 cup dry white wine
1 (14 oz.) can whole peeled tomatoes, hand crushed or 2 pints of cherry tomatoes, whole
2 tbsp. fresh parsley, chopped
salt and pepper to taste
1 pinch of chili flake (optional)
Method:
Remove mussels from net or bag and place in a bowl of cold water in the refrigerator until you are ready to cook them. To clean, scrub under running water, removing the beards, and any visible debris.
Heat the oil in a large saucepan and sauté the chili flake with the garlic until translucent.
Add the tomatoes, salt, and pepper and cook until the tomatoes soften (about 2-3 minutes).
Add the wine and cook for 10 more minutes, smashing down the tomatoes until they burst open.
Add the cleaned, drained mussels, and cover. Cook until the shells open up, about 4-6 minutes.
Discard any mussels that do not open up.
Gently mix mussels in sauce to coat, and add the parsley.
Serve with crusty bread for dipping if you’d like!
Watch Stephanie Rizzolo cooking this delicious recipe on our Instagram account @lacucinaitalianausa - Instagram Stories / Highlights section #HomeCookingLCI