Mussel soup (Zuppa di cozze) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on April 15, 2023

    Made this using crushed tomatoes instead of whole canned tomatoes. Don't do this - there is a cooking stage to make the sauce that is before you add the mussels. Its purpose is to cook down the whole tomatoes. I realized this too late, but was able to work around the mismatch by cutting down the cooking time. The finished dish was tasty, but I very much prefer the Arthur Schwartz version from Soup Suppers.

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