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Zuppa di cozze (Mussel soup)

Recipe by:Chef Sal Maniaci
Sapori Ristorante, Newport Beach


  • 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

Califonia Bountiful