Zuppa di Cozze Piccante

Spicy Mussel Soup

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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