Zuppa di Cozze (Mussel Soup)

🛒 Ingredients

• Fresh Mussels (edible portion) 250 g · 215 kcal
• Garlic 5 g · 7 kcal
• Cherry Tomatoes 100 g · 18 kcal
• Dry White Wine 38 g · 31 kcal
• Fresh Parsley 8 g · 3 kcal
• Olive Oil 15 g · 133 kcal
• Red Pepper Flakes (optional) 1 g · 0 kcal

👨‍🍳 Instructions

1. Clean the mussels thoroughly by scrubbing them under cold running water and removing any 'beards' (byssal threads); discard any open mussels that do not close when tapped.
2. In a large pot or deep pan, heat the olive oil over medium heat, then add minced garlic and red pepper flakes (if using); sauté until fragrant, about 1 minute.
3. Add the cherry tomatoes, stir well, and cook for 5-7 minutes, crushing them slightly with the back of a spoon, until they soften and release their juices.
4. Pour in the white wine and bring to a simmer, allowing the alcohol to evaporate for about 2 minutes; season with salt and pepper to taste.
5. Add the cleaned mussels to the pot, cover tightly with a lid, and cook for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened; discard any unopened mussels.
6. Stir in the fresh chopped parsley and serve immediately with crusty bread for dipping.