Zuppa di cozze (Mussel soup)
Mussels are easier to cook than you might think. Here's an easy, yet delicious way to serve them.
Chef Sal ManiaciSapori Ristorante
, Newport Beach
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2 lb. black mussels
1/2 of the basic tomato sauce recipe (about 2 cups)
1/2 tsp. crushed red pepper
2 tbsp. minced Italian parsley
Sprigs of fresh marjoram
Wash and scrub mussels thoroughly, removing the beards and any material attached to the shells. Add tomato sauce to a heavy saucepan over medium heat and bring to a simmer. Add mussels and crushed red pepper. Cover pan and steam for about 5 minutes or until mussels are fully open. Discard any unopened mussels. Sprinkle with parsley. Ladle soup into individual bowls; garnish with sprigs of marjoram and serve with crostini or a fresh baguette.