Name: Zuppa di Cozze Piccante (Spicy Mussel Soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2.5 kg (5.½ lb) mussels, cleaned as in the previous recipe; 75 ml (2.½ fl oz) olive oil; 1 garlic clove, peeled and halved; extra virgin olive oil; 1 bunch flat-leaf parsley, chopped; sea salt and freshly ground black pepper; 1 × 800 g (1.¾ lb) tin peeled plum tomatoes, drained of most of their juices, chopped; 6 anchovy fillets; 3 small dried chillies, crumbled; 6 slices pugliese bread, cut at an angle; 150 ml (5 fl oz) white wine; 4 garlic cloves, peeled and finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

In its use of chillies, anchovies and tomatoes, this mussel soup from Puglia is typical of the southern Italian style of cooking.

Ingredients

2.5 kg (5.½ lb) mussels, cleaned as in the previous recipe
75 ml (2.½

Method

Heat 60 ml (2 fl oz) of the olive oil in a large saucepan, then add the mussels, the white wine and 120 ml (4 fl oz) water. Cook over a high heat until all the mussels are open, discarding any that remain closed. You may need to cook the mussels in batches; divide the oil, wine and water accordingly.

Remove the mussels, and boil to reduce the liquid by half. Remove half the mussels from

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Ingredients

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