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Zuppa di Cozze – Italian Mussel Soup

Zuppa di Cozze - Italian Mussel Soup -
Written by SamsonLee

As a soup, you need some crusty bread to sop up the briny tomato sauce, or you could drop in some small pasta shapes, such as fregula or orzo, and get the same effect. This is one of my favourite recipes.

Zuppa di Cozze - Italian Mussel Soup -

Zuppa di Cozze - Italian Mussel Soup

A superb soup that is a firm favourite during the season. Make sure you have the bread to help with the mop up.
4.62 from 36 votes
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Course: Soup
Cuisine: Italian
Keyword: Seafood, Soup
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 216kcal



  • Scrub the mussels with a stiff brush and remove the "beard" using a sharp knife.
  • Heat the olive oil in a large pot over moderate heat and sauté the garlic, onion, and celery until lightly browned, about 10 minutes.
  • Add the tomatoes and their liquid, the wine, basil, salt, and pepper, and simmer uncovered over low heat for 20 minutes, stirring occasionally.
  • Add the mussels, cover, and cook over high heat until the mussels have opened, about 10 minutes.
  • Divide the mussels between individual serving bowls, discarding any unopened shells.
  • Spoon the soup over them and garnish with lemon zest.
  • Serve with crusty Italian bread for sopping up the broth.


Sodium: 30mg | Sugar: 4g | Fiber: 2g | Potassium: 89mg | Calories: 216kcal | Monounsaturated Fat: 14g | Polyunsaturated Fat: 2g | Saturated Fat: 3g | Fat: 20g | Protein: 1g | Carbohydrates: 5g