Zuppetta di Cozze Recipe

Name: Zuppetta di Cozze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 12 cloves garlic, peeled and crushed; 1 anchovy fillet, chopped very fine; 1 tablespoon capers, rinsed and chopped; 1/4 teaspoon fresh oregano, leaves only; 3/4 pound tomatoes, peeled, seeded, and coarsely chopped; 2 cups chicken stock; 2 pounds cultivated mussels, washed very well; Pinch of saffron; 1/8 teaspoon crushed red pepper flakes; 10 ounces cavatelli; Salt and freshly ground black pepper

Servings: persons

3 tablespoons extra virgin olive oil
12 cloves garlic, peeled and crushed
1 anchovy fillet, chopped very fine
1 tablespoon capers, rinsed and chopped
1/4 teaspoon fresh oregano, leaves only
3/4 pound tomatoes, peeled, seeded, and coarsely chopped
2 cups chicken stock
2 pounds cultivated mussels, washed very well
Pinch of saffron
1/8 teaspoon crushed red pepper flakes
10 ounces cavatelli
Salt and freshly ground black pepper

1
Place the olive oil in a heavy-bottomed soup pot over medium heat.
2
Add the garlic and saute until lightly browned.
3
Add the anchovy, capers, and oregano and saute for 1 minute.
4
Add the tomatoes, chicken stock, mussels, saffron, and red pepper flakes.
5
Cover the pot and cook for 8 minutes.
6
While the mussels are cooking, cook the pasta in a large pot of salted water.
7
When the mussels are cooked, remove them from the pot with a slotted spoon.
8
Discard any unopened ones and remove the rest from their shells.
9
Discard shells and any unopened mussels.
10
Strain the cooking liquid through a double thickness of cheesecloth to remove any sand and impurities.
11
Return liquid to the clean pot.
12
Drain the pasta, placing the shelled mussels back into the soup with the pasta, adjust the seasoning, allow to simmer for 3 to 4 minutes and serve.
13
Don't forget to provide plenty of crusty bread to mop up

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 12 cloves garlic, peeled and crushed, 1 anchovy fillet, chopped very fine, 1 tablespoon capers, rinsed and chopped, and more.

Yes, Zuppetta di Cozze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zuppetta di Cozze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions