Zuppa di Cozze (Mussel Soup) Recipe

LeGourmetTV's picture

Mar. 16, 2015

Nothing brings you closer to the Mediterranean than Mussel soup. Liguria is home to Genoa salami and runs along the coast of Tuscany so they share many great foods and flavours like this soup.


Extra virgin olive oil
Onion 1 , finely chopped
Garlic cloves 3 , minced
Chopped fresh italian parsley 1/2 Cup (8 tbs)
Red pepper flakes 1/2 Teaspoon
Mussels 4 Pound , rinsed
Dry white wine 1 Cup (16 tbs)
Chicken stock/Fish stock 1 Cup (16 tbs)
Butter 2 Tablespoon , softened
All pupose flour 2 Tablespoon
Salt 1 Pinch
Baguette slices 8
Lemon 1 (cut in wedges)



In Dutch oven or large soup pot, heat oil over medium heat. 

Add onion, garlic, half of the parsley and red pepper flakes. Cook for about 5 minutes or until softened. 

Add mussels, cover and simmer for about 10 minutes or until mussels open. 

Add wine and stock and simmer for 10 minutes.

Divide mussels among large deep bowls. 

In a small bowl, mix together butter and flour to make a paste. Whisk into mussel liquid and bring to boil. Add salt. 


Garnish soup with baguette slices and lemon wedges. Pour liquid over mussels and sprinkle with remaining parsley.

Recipe Summary

Difficulty Level: Easy
Cook Time: 27 Minutes
Ready In: 27 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 770Calories from Fat 227

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 1758 mg73.25%

Total Carbohydrates 60 g20%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 61 g122%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet