Name: Zuppa di Cozze in Bianco (White Mussel Soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: extra virgin olive oil; 4 garlic cloves, peeled and chopped; ½ bottle white wine; 6 slices ciabatta bread, cut at an angle; 1 garlic clove, peeled and halved; sea salt and freshly ground black pepper; 2.5 kg (5.½ lb) mussels; 75 ml (2.½ fl oz) olive oil; 1 small dried chilli, crushed; 1 bunch flat-leaf parsley, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

This mussel soup comes from the Ligurian coast. It is called bianco because, unusually for Italian fish soup, it contains wine and garlic, but no tomato.

Ingredients

2.5 kg (5.½ lb) mussels
75 ml (2.½

Method

Clean the mussels very thoroughly under cold running water. Scrub well with a stiff brush, and scrape off any barnacles. Discard any that are open or have cracked or broken shells.

Heat 60 ml (2 fl oz) of the olive oil until very hot in the biggest pan you have, one with a tight-fitting lid. Add two-thirds of the chopped garlic; it will colour immediately. Throw in the mussels, put on t

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Ingredients

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