Zuppa di cozze

Name: Zuppa di cozze (Mussels with tomato)
Yield: Serves 6
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1.5 kg (3 lb 5 oz) fresh mussels in their shells; 1 small red, dried chilli, crumbled; 3 garlic cloves, peeled and finely chopped plus 1 extra clove, peeled and left whole; 6 thick slices of white country-style bread; 1 small bunch of parsley, leaves chopped; 200 g (7 oz) tin of peeled tomatoes, with juice, puréed

Mussels with tomato

Preparation info

Serves
6

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is so simple to make, and a heap of shiny, black mussels with a tomato and garlic sauce is always appreciated. Be sure to serve extra grilled garlic bread for soaking up the sauce.

Ingredients

1.5 kg (3 lb 5 oz) fresh mussels in their shells

Europe
Italy
Fish course
Pescatarian
October
Tuscany
Mediterranean

Method

Wash the mussels carefully in cold water, discarding any that are open. Scrub the shells and remove the beards with an up and down motion to pry them loose. Keep the cleaned mussels in a damp cloth in the refrigerator if you are preparing them a few hours ahead of time.

Heat the olive oil in a saucepan large enough to hold all the mussels. Add the chopped garlic, the chilli and half of