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Main Dish

Zuppa di cozze (Mussel soup)

Mussels are easier to cook than you might think. Here's an easy, yet delicious way to serve them.

Chef Sal Maniaci
Sapori Ristorante, Newport Beach

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2 lb. black mussels
1/2 of the basic tomato sauce recipe (about 2 cups)
1/2 tsp. crushed red pepper
2 tbsp. minced Italian parsley
Sprigs of fresh marjoram


Wash and scrub mussels thoroughly, removing the beards and any material attached to the shells. Add tomato sauce to a heavy saucepan over medium heat and bring to a simmer. Add mussels and crushed red pepper. Cover pan and steam for about 5 minutes or until mussels are fully open. Discard any unopened mussels. Sprinkle with parsley. Ladle soup into individual bowls; garnish with sprigs of marjoram and serve with crostini or a fresh baguette.

Serves 4

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