Mussel Casserole

Zuppa di Cozze

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

All the flavours and colours of Naples are brought together in this delightful dish of mussels.


  • about 50 fresh, live mussels
  • 5 cloves garlic, peeled
  • 6 tablespoo


Scrub and de-beard all the mussels with great care. Wash them very carefully in several changes of water, then put them into a deep saucepan over a medium heat and steam them open. Shake the pan to encourage them, and remove them as they open up. (Discard any that do not open after 8 minutes.) Put them into a bowl, strain the juices from the saucepan into a second bowl and leave to settle: the