Pugliese Mussel Soup with Tomato — Zuppa di Cozze Pugliese
A Pugliese mussel soup of mussels steamed in their own liquor with garlic and white wine, the broth extended with light fish stock and cherry tomato then simmered with potato and celery into a heartier portable soup served with grilled bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Scrub and debeard 900g mussels, discard any that don't close when tapped. Peel and dice 300g potato into 1.5cm cubes. Finely chop 120g onion and 60g celery. Slice 6 garlic cloves and smash 4 garlic cloves. Halve 200g cherry tomatoes. Finely chop 30g (about 3 tbsp) parsley. Slice and grill 120g bread.
Steam
Bring 240ml white wine and smashed garlic to vigorous simmer in a wide pot for 1 minute over medium-high heat. Add mussels, cover tightly, steam 4–5 minutes shaking once, until opened. Discard closed mussels. Lift mussels to a bowl, strain liquor through fine sieve, reserve. Pick most mussels from shells, keep 16–20 shell-on for plating.
Saute
Heat 1/4 cup + 2 tbsp olive oil in a clean heavy pot over medium heat 1 minute. Add onion and celery, cook 5–6 minutes until soft and translucent. Add sliced garlic, cook 60 seconds until pale gold.
Build
Add diced potato and cherry tomatoes, cook 3 minutes stirring. Pour in strained mussel liquor and 600ml warm fish stock. Season with 0.5 tsp salt and 0.5 tsp pepper. Bring to simmer, cook 15–18 minutes stirring occasionally until potatoes are tender and broth concentrates.
Finish
Add picked mussels back to soup, cook 1 minute over medium heat to warm through without overcooking. Stir half the parsley through off heat. Add remaining 2 tsp olive oil.
Plate
Pour soup into warm wide bowls, arrange shell-on mussels on top, scatter remaining parsley, drizzle with olive oil, serve grilled bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.