Zuppa Di Mussels – Red Or White Recipe

Inspect & Clean

Discard any mussels that are cracked, broken, or remain open when tapped. Rinse mussels under cold running water, scrub shells to remove debris, and remove beards by pulling toward the hinge. Keep refrigerated in a bowl covered with a damp towel if not cooking immediately.

Season cleaned mussels lightly with 1 tsp sea salt and set aside while preparing broth.

Sweat Aromatics

In a wide, heavy-bottomed pot or deep skillet with a tight-fitting lid, heat 2 tbs extra-virgin olive oil and 1 tbs butter over medium heat until butter foams. Add 1/2 cup finely chopped onion and 1/4 cup diced celery. Cook, stirring occasionally, until softened and translucent, about 4–6 minutes—do not brown.

Add 4 tsp minced garlic, 2 thyme sprigs, 1 bay leaf, and 1/4 tsp red pepper flakes. Cook, stirring, until fragrant, about 30–45 seconds.

Deglaze with Wine

Increase heat to medium-high. If making a white broth: pour in 3/4 cup dry white wine. If making a red broth: pour in 3/4 cup dry red wine. Bring to a simmer and cook until the wine reduces by about half, 2–3 minutes, scraping any bits from the pan.

Add Stock and Tomatoes (if red)

Pour in 2 cups seafood stock. For red broth only: add 1/2 cup crushed tomatoes and 1 tsp tomato paste, stirring to combine. Bring the liquid to a gentle simmer and adjust heat to maintain a steady simmer; simmer 3–4 minutes to marry flavors.

Taste the broth and adjust seasoning if needed. Remember to account for the natural brininess of the mussels.

Add the seasoned mussels to the simmering broth in a single layer if possible. Cover the pot with a tight-fitting lid and increase heat to medium-high to create steam.

Steam mussels until they open, 4–6 minutes. Gently shake the pot once or twice during cooking to redistribute mussels. Discard any mussels that remain closed after cooking.

Using a slotted spoon or tongs, transfer opened mussels to warmed bowls, leaving broth in the pot.

Turn off the heat and remove thyme sprigs and bay leaf from the broth. Stir in 2 tbs chopped fresh parsley and 1 tbs fresh lemon juice. Taste and add freshly ground black pepper (about 1/4 tsp) and additional salt only if needed.

Ladle the hot broth over the mussels in the bowls. Drizzle 1/2 tbs extra virgin olive oil over each serving and sprinkle with 1 tbs chopped parsley as garnish.

Serve immediately with 4 slices of toasted rustic bread or crostini to soak up the broth. Encourage diners to use bread and an extra bowl for shells.