Neapolitan-Style Mussel Soup

Neapolitan mussel soup is a classic dish of Neapolitan cuisine, much appreciated for its sea flavor and simplicity. Here is the recipe:

Ingredients

• 1 kg mussels
• 3 garlic cloves
• Parsley to taste
• 400 g peeled tomatoes
• 1 hot chili pepper (optional)
• Extra virgin olive oil
• Salt to taste
• Homemade bread

Preparation

1. Clean the mussels by removing the byssus (the filament that protrudes from the shell) and scrape away impurities from the surface of the shells with a brush or a new scouring pad. Then rinse them thoroughly under running water.

2. In a wide saucepan, sauté the peeled garlic cloves in extra virgin olive oil. If you like a bit of heat, you can also add the chopped chili pepper.

3. Once the garlic has colored, add the peeled tomatoes crushed with a fork. Let cook for about 10 minutes over medium-low heat.

4. Add the mussels to the saucepan, cover with a lid and raise the heat. Cook for about 5-10 minutes, until all the mussels have opened.

5. Meanwhile, prepare slices of homemade bread and lightly toast them.

6. Discard any mussels that have not opened and remove those that have opened from their shells, leaving some whole for presentation.

7. Adjust the salt and add chopped parsley to taste.

8. Serve the mussel soup hot accompanied by the toasted bread slices.

Trivia

This dish reflects the Neapolitan culinary philosophy of making the best use of seafood products. Mussel soup was originally a poor dish, consumed mainly by fishermen who used whatever the day’s catch had provided. Over time it has become a true symbol of Neapolitan home cooking, as well as a must at local fry shops, where it is served as tasty street food.