A recipe for zuppa di cozze, a tomato-rich mussel dish, has been shared as an alternative to the more common moules marinières. This southern Italian favourite is traditionally consumed by Neapolitans on Maundy Thursday but is available on menus throughout the year.
The recipe highlights mussels as an abundant, good value, and quick-to-prepare seafood. It suggests using cherry tomatoes for the sauce, balancing the intensity of tinned varieties with the acidity of plum tomatoes. Garlic and optional chilli flakes are used to create a fiery flavour base.
The dish is designed to be cooked and served immediately to ensure the mussels are fresh and their liquor is fully incorporated into the sauce. It is recommended to serve zuppa di cozze with crusty bread and a garnish of flat-leaf parsley.