Non-VegetarianCampana cuisine Main Course

Zuppa di Cozze Napoletana

Name: Zuppa di Cozze Napoletana
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 1.5 kg fresh mussels (cozze); 60 ml Extra virgin olive oil; 3 cloves Garlic; 400 g canned whole peeled plum tomatoes (pomodori pelati); 100 ml Dry white wine; 1 tbsp hot chilli paste or concentrated chilli oil; 25 g fresh flat-leaf parsley; 4 slices rustic crusty bread or freselle; 0.5 tsp Black pepper

A traditional Neapolitan seafood stew of fresh mussels cooked in a spicy, garlicky tomato broth and served over crusty bread.

🇮🇹Italy· Campania

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 430 kcal

Ingredients

0 of 9 gathered

Servings

1½ kg fresh mussels (cozze) — scrubbed and debearded
60 ml Extra virgin olive oil — divided use
3 cloves Garlic — peeled and lightly crushed
400 g canned whole peeled plum tomatoes (pomodori pelati) — crushed roughly by hand
100 ml Dry white wine — such as Falanghina or generic dry white
1 tbsp hot chilli paste or concentrated chilli oil — known locally as forte
25 g fresh flat-leaf parsley — finely chopped
4 slices rustic crusty bread or freselle — toasted or stale hard bread biscuits
½ tsp Black pepper — freshly ground

Equipment

•large lidded pot or Dutch oven
•fine mesh sieve
•chef's knife
•slotted spoon
•tongs

Nutrition

Per serving, approximate

Calories: 430 kcal
fat: 18 g
carbs: 36 g
fibre: 4 g
protein: 28 g
calories: 430 kcal

Instructions

1
Scrub the mussels thoroughly under cold running water and pull away the fibrous beards.
2
Discard any open mussels that do not close when sharply tapped against the counter.
3
Heat one tablespoon of olive oil in a large pot over high heat.
4
Add the cleaned mussels and white wine, then cover tightly with a lid.
5
Steam for 3 to 4 minutes until all shells open wide.
6
Strain the steaming liquid through a fine mesh sieve to catch any grit.
7
In a clean wide pan, gently warm the remaining olive oil with the crushed garlic.
8
Stir in the chilli paste, crushed tomatoes, and reserved mussel broth.
9
Simmer the sauce over medium heat for 10 minutes until slightly reduced.
10
Add the steamed mussels into the sauce and toss briefly to warm through.
11
Place a slice of toasted bread or fresella in the bottom of each bowl.
12
Ladle the mussels and spicy tomato broth over the bread, finishing with chopped parsley.

Chef's tips

Clean the mussels just before cooking so they remain fresh and lively. Never add extra salt before tasting the broth, as mussels release naturally briny seawater. For authentic Neapolitan heat, warm a little extra chilli paste in olive oil to drizzle over the top at the table.

Ingredient substitutions

freselle (hard Neapolitan bread biscuits) → thick slices of toasted rustic sourdough or ciabatta
hot chilli paste → one teaspoon of dried red chilli flakes

Storage

Consume immediately; cooked mussels in broth do not store well and should be enjoyed fresh.

Reheating

Reheating is not recommended as mussels will rapidly overcook and turn rubbery.

Common mistakes to avoid

•Overcooking the mussels after opening, which makes their flesh tough and rubbery.
•Skipping the broth straining step, leaving unpleasant sand in the sauce.
•Using heavily pre-salted ingredients, making the finished broth far too salty.

Serving suggestions

Serve immediately in wide shallow bowls so the bread soaks up the spiced broth.Pair with a chilled glass of Campanian white wine such as Falanghina or Greco di Tufo.Offer extra fresh parsley and black pepper at the table.