Mussel Casserole

Name: Mussel Casserole (Zuppa di Cozze)
Yield: Serves 4
Cuisine: Italy
Ingredients: 4 or more large slices coarse white bread, lightly toasted; 15 fl oz (450 ml) fish stock; 2 handfuls parsley, chopped; about 50 fresh, live mussels; 5 cloves garlic, peeled; salt and pepper; 6 tablespoons olive oil; 1–2 dried red chilli peppers (optional); 10 fl oz (300 ml) passata

Zuppa di Cozze

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Europe
Italy
Naples
Stew
Pescatarian
Mediterranean
Spicy

Method

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