Italian cuisine · Fish & Seafood

Zuppa di Cozze alla Tarantina

Mussels from Taranto in a spicy tomato broth, served with garlic bread for dipping.

Ingredients · for 4 servings

• 2 kg mussels
• 500 g passata
• 4 garlic cloves
• 2 red chili peppers
• 150 ml dry white wine
• 1 bunch flat-leaf parsley
• 6 tbsp olive oil
• 8 slices ciabatta
• 1 lemon
• Salt, pepper

Instructions

1. Scrub the mussels thoroughly under cold running water, pull off the beards and discard any that are already open or damaged.
2. Slice three garlic cloves, finely chop the chili peppers and roughly chop the parsley.
3. Warm 4 tbsp olive oil in a wide pot, let the garlic and chili infuse gently for 2 min., add the passata and reduce uncovered for 10 min. until the sauce darkens and thickens.
4. Pour in the white wine, boil briskly for 2 min., then add the mussels and cook covered over high heat for 5–6 min. until all the shells have opened.
5. Toast the ciabatta slices in the remaining olive oil until golden and rub them, still warm, with the last, halved garlic clove.
6. Ladle the mussels with plenty of broth into deep bowls, sprinkle with parsley and pepper, and serve with the garlic bread and lemon wedges.