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a new love – from our trip to Italy – zuppa di cozze

Chris and I fell in love with Zuppa di Cozze (mussel soup) while in Italy on the Amalfi Coast. Mussels were abundant and so fresh! One night Chris ordered “Mussel Soup” thinking he would get soup with a few mussels versus the usual mussel dishes of just mussels. the Mussels in Italy, on the Amalfi Coast, are like nothing you’ve ever tasted before. we tried to get Mussels in as many different forms as we could! Mussel Soup is a lot of mussels with a small amount of amazing tasting broth at the bottom. We had Mussel Soup first at Ristorante La Cambusa in Positano, Italy. However we totally forgot our camera that night cause it was raining so much! In Amalfi at a fish market, Mussels cost only 3.20 euro per kilo.  This came out really good! however it didn’t taste at all like the one in Positano. It was my first time cooking mussels, and I think I did a great job! This recipe is SUPER easy and quick

recipe from Angela’s Italian Organic Oregano


2 pounds mussels (just making 1 pound)
1 onion
8 garlic cloves (didn’t measure, I used my big tub of minced garlic)
1/4 cup dry white wine (I used chardonnay cause that’s what I had, just eyeballed the amount)
4 large ripe tomatoes (two)
1/4 cup finely chopped parsley (used dried, didn’t measure)
6 basil leaves (used dried, didn’t measure)
1 teaspoon crushed red chili pepper (optional) (definitely put it in!)
Extra virgin olive oil as needed
Freshly ground black pepper
Sea salt (used regular salt)
Rustic bread for bruschetta (didn’t make bruschetta, just had plain warm french bread for dunking and eating)


Wash and scrub the mussels, removing the beards and any material attached to the shells.

Slice and dice the onion into small pieces. Slice the tomatoes in half, gently squeeze the seeds from them, and then coarsely chop.

Place a large pot on the range over moderately high heat, add 1/4 cup of olive oil, the diced onions, at least 4 garlic cloves, and let cook for several minutes until the ingredients begin to wilt.

Add the wine, tomatoes, ground black pepper and, if desired, add the chili pepper, then the mussels. Cover the pot and steam for about 15 minutes, stirring the bottom shells from time to time to ensure they are evenly cooked.

When the mussels have finished cooking, stir in the chopped parsley, place the mussel soup in individual bowls and place two slices of bruschetta on each bowl, and serve.

if you want to make the bruschetta, diagonally slice about 12 pieces of bread, preferably from a baguette or long Italian loaf, and toast. Slice a garlic clove in half, rub each slice of toast with the garlic, then drizzle some olive oil on each. This will use up about 4 large cloves.
Another technique is to heat a saute pan, brush each bread slice with olive oil, toast each side in the pan until golden brown, and then rub with garlic.

other recipes found:

recipe from Bella Online

recipe from

recipe from recipezaar no tomatoes

recipe from colavita also without tomatoes


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