Zuppa di Mussels

Name: Zuppa di Mussels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 lbs fresh mussels, scrubbed; 2 tbsp extra virgin olive oil; 4 garlic cloves, minced; 1/2 tsp red pepper flakes; 1/2 cup dry white wine; 2 cups canned crushed tomatoes; 1/2 tsp fine sea salt; 1/4 cup fresh flat-leaf parsley, chopped

Fresh mussels steamed in a garlic, white wine, and rich crushed tomato broth with fresh herbs.

30 minEasyServes 4280 cal/serving

Italian-AmericanDinnerStovetopPescatarianLow CarbDairy-FreeNut-FreeEgg-FreeSoy-FreeGluten-FreePork-FreeCorn-Free

Ingredients

2 lbs fresh mussels, scrubbed
2 tbsp extra virgin olive oil
4 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 cup dry white wine
2 cups canned crushed tomatoes
1/2 tsp fine sea salt
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Heat 2 tbsp extra virgin olive oil in a large pot over medium heat.
2

Add 4 minced garlic cloves and 1/2 tsp red pepper flakes, cooking for 1 minute until fragrant.
3

Pour in 1/2 cup dry white wine and simmer for 2 minutes to reduce slightly.
4

Stir in 2 cups canned crushed tomatoes and 1/2 tsp fine sea salt, bringing the sauce to a gentle simmer for 8 minutes.
5

Add 2 lbs scrubbed fresh mussels, cover tightly with a lid, and cook for 5 to 6 minutes until shells open fully and reach an internal temperature of 145F.
6

Discard any unopened shells, stir in 1/4 cup chopped fresh flat-leaf parsley, and serve immediately.

Questions

How long does Zuppa di Mussels keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Zuppa di Mussels?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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