Name: Zuppa Di Mussels (Italian Fish Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 pounds of frozen mussels (fresh need to be cleaned: rinse under cold running water and rip off any beards. Discard any that do not close when tapped.); 4 cloves of fresh garlic; 2 cups Pinot Grigio white wine; 2 pounds of ripe plum tomatoes put through a food processor (or use 1 - 28 ounce can of San Marzano whole tomatoes squeezed and crushed by hand) keeping them still a little chunky; 2 large shallots; 1 fresh lemon; salt and pepper to taste; red pepper flakes to taste; 4 fresh basil leaves chopped; 1 tablespoon fresh parsley; 4 tablespoons olive oil; Serve with hard crusty Italian bread, baguette bread, or toasted garlic bread

The first time I had Zuppa Di Mussels was in a little Italian restaurant in Central Utica, NY. the flavors of this had me hooked after the first mussel was extracted gently from the shell swimming in this tomato wine sauce.

Each mussel was a plump, meaty mollusk filled with this delicious soup-filled shell, and crusty Tuscan style garlic bread was served on the plate to dunk in the juices.

This dish was beyond delicious, and when possible we always try to use all fresh ingredients, however fresh or frozen mussels can be used for this dish along with fresh or canned tomatoes.

Either way the taste of this fish soup is fabulous and made in minutes, some of the tips are below to experience this Italian Zuppa Di Mussels in the most authentic way possible.

We even put this on our menu to celebrate Christmas Eve as this became part of the 7 Fishes as a starter to our traditional seafood meal.

For this easy recipe for mussels scroll down to the recipe card below and print this off, if you love seafood this is a great recipe to try for mussels.

Zuppa Di Mussels is one of the most popular Italian recipes on the menu for seafood lovers in Italy.

A traditional dish from the region of Puglia, specifically from the city of Taranto.

Mussels in red wine, or Cozze alla Tarantina, are extremely popular as this is a traditional dish from the region of Puglia.

The region of Puglia is abundant in seafood, thanks to its location surrounded by oceans.

This is a simple part soup part sauce dish to make any weeknight.

Tips

Use all fresh herbs when available
For added sweetness without using sugar add 1 carrot
Use all fresh fish when available
Use only fresh plum tomatoes for the sauce or San Marzano canned
White white will be lighter in color for the sauce, use red if you like a deep color sauce
Always clean mussels checking for unopened shells and discarding them
If fresh mussels don't close when tapped throw them out
Add red pepper for a spicy hot soup
Serve with hard-crusted Italian bread, Garlic bread, or Pasta of choice on the side

Ingredients For Zuppa Di Mussels

olive oil
fresh garlic
fresh plum tomatoes pureed
fresh or frozen mussels
dry white or red wine
fresh parsley
fresh basil leaves
salt and pepper
red pepper flakes

More Recipes We Love

Seafood Scampi

Italian White or Red Chowder

Cioppino Fish Stew

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Italian

Yield: 4

Author: Claudia Lamascolo

Zuppa Di Mussels (Italian Fish Soup)

Mussels in white wine and tomato sauce a delicious style Italian fish soup

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

2 pounds of frozen mussels (fresh need to be cleaned: rinse under cold running water and rip off any beards. Discard any that do not close when tapped.)
4 cloves of fresh garlic
2 cups Pinot Grigio white wine
2 pounds of ripe plum tomatoes put through a food processor (or use 1 - 28 ounce can of San Marzano whole tomatoes squeezed and crushed by hand) keeping them still a little chunky
2 large shallots
1 fresh lemon
salt and pepper to taste
red pepper flakes to taste
4 fresh basil leaves chopped
1 tablespoon fresh parsley
4 tablespoons olive oil
Serve with hard crusty Italian bread, baguette bread, or toasted garlic bread

Instructions

Heat olive oil in a deep saucepan adding the shallots and garlic.
Saute just around 2 minutes when the garlic starts to turn golden not browned and add the mussels, wine, and tomatoes with juice.
Simmer on medium heat for around 15 minutes.
Stir carefully not to bang the shells together and break off pieces.
Only open mussels are to be eaten, if they don't open throw them out.
When they've all opened, take this off the heat add the basil, and parsley and stir it into the pot.
Serve with bread of choice for dipping in the sauce.
Add salt, pepper, and red pepper flakes to taste.
Garnish with long shreds of freshly grated Pecorino Romano cheese if desired.

Notes

Tips

Use all fresh herbs when available
For added sweetness without using sugar add 1 carrot
Use all fresh fish when available
Use only fresh plum tomatoes for the sauce or San Marzano canned
White white will be lighter in color for the sauce, use red if you like a deep color sauce
Always clean mussels checking for unopened shells and discarding them
If fresh mussels don't close when tapped throw them out
Add red pepper for a spicy hot soup
Serve with hard-crusted Italian bread, Garlic bread, or Pasta of choice on the side