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Guazzetto di cozze e cannellini (Tuscan mussel soup with white beans)



  • 48 mussels, washed
  • 4 teaspoon extra virgin olive oil
  • 2 teaspoon garlic, minced
  • 2 teaspoon unsalted butter (optional)
  • 1 pinch crushed red pepper flakes
  • 1 1/2 cup dry white wine
  • 4 cup tomatoes, blanched, seeded and diced
  • 2 cup bay leaves
  • 4 teaspoon italian parsley, chopped
  • 4 teaspoon croutons, peasant bread
  • 1/2 cup cannellini beans, boiled
  • Preparation

    Baking Directions:

    Cut 4 square bread croutons approximately 1 inch by 1 inch and toast lightly in the oven until golden brown.

    Rub with peeled garlic, drizzle with extra-virgin olive oil and season with a pinch of salt; set aside.

    In a sauce pot, gently saute the minced garlic and bay leaves in extra-virgin olive oil and the optional butter; do not brown.

    Add washed mussels, white wine and red pepper flakes, then cover and steam open the mussels.

    Remove from heat and remove the mussels from the sauce pot.

    As you remove the mussels from the shells, reduce the mussel broth and acidity of the wine, adding the liquid left from boiling the cannellini beans.

    Add the beans, diced tomato and chopped parsley.

    Adjust salt to taste.

    Add the cleaned mussels and serve in hot soup bowls on top of the bread croutons.

    Serve immediately.

    Recipe Tags