Squazzata di Cozze

Episode 118 - Squazzata di Cozze


  • 150mL Olive Oil
  • 2kg Whole Mussels in Shells (cleaned and debearded)
  • 4 Garlic Cloves (thinly sliced)
  • 2 small Red Chillies (finely chopped)
  • 200mL Dry White Wine
  • 1 cup Flat-Leaf Parsley (roughly chopped)
  • 400mL Sugo di Pomodoro (Tomato Puree)
  • 4 slices Sourdough Bread (thick)


  1. In a heavy-based saucepan, heat oil and add mussels, garlic and chilli.
  2. Stir for 2 minutes, or until mussels begin to open, then add wine and parsley, tomato. Seal pan with an airtight lid and cook for 2 – 3 minutes, or until mussels open fully.
  3. Discard any closed mussels.
  4. Meanwhile, toast sourdough bread until crunchy and dry.
  5. When mussels have opened, serve with toasted bread.