Zuppa Estiva di Cozze

Summer Mussel Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 2.5 kg (5.½ lb) mussels, cleaned
  • 120 ml (


Heat 4 tablespoons of the olive oil in a large, heavy saucepan, add the garlic slivers, and cook gently until light brown. Add half the basil leaves and the tomatoes, and cook, stirring over a fierce heat, until the tomatoes break up and reduce to a thick sauce. This should take about 15 minutes, if the tomatoes are ripe. If the tomatoes are unripe, they will be less juicy, so add some of the r