| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 4g | 27g |
| sugars | fibre | protein | salt |
| 10g | 3g | 19g | 0.85g |
Why I Love Italian Trieste Mussels Soup
As a lover of both Southern and international cuisines, there’s an Italian dish that strikes a particular chord with me – the hearty, unforgettable Trieste Mussels Soup. There are many reasons why this recipe has found a special place in my heart and on my dinner table, some expected, others less so.
A Trip to Italy Without Leaving the Kitchen
Preparing this dish is like travelling to the beautiful coastal city of Trieste, located in northeast Italy. Known for its vibrant blend of Italian, Slovenian, and Austrian influences – each simmer, saute, and stir of this soup channels that blend. The aromatic herbs, the hearty seafood and rich stock, it’s like the Mediterranian in a bowl.
I was first introduced to this grand dish through renowned Italian chef, Antonio Carluccio. His love for simple, yet robust flavors echoes through this recipe, and it was his wonderful cooking that inspired me to recreate the same magic in my Texas kitchen.
Rekindling the Southern Love
While the Trieste Mussels Soup may not contain traditional Tex-Mex ingredients, the parallels in the flavor profile are hard to ignore. Much like a bowl of spicy chili con carne or a seafood gumbo, it is full-bodied, layered, and unabashedly homespun. And though they may come from different corners of the world, both dishes share that warm, comfort-food essence I so strongly resonate with.
Similarly, if you enjoy a good Cioppino or Bouillabaisse, you’ll find the Trieste Mussels Soup to be an exciting, Italian twist on those seafood stews. It’s a versatile dish that pairs beautifully with a ciabatta or any crusty loaf, a well-aged cheese, and a glass of crisp white wine.
Getting lost in the process of making this soup, dicing the vibrant bell peppers, stirring in the oregano and hot red pepper flakes, soaking in the aroma of the simmering mussels, it’s a culinary ritual in my household. Each spoonful of this soup feels like an exploration, a story, an Italian sonnet I delight in translating for everyone seated at my table.
What You’ll Need
- 3.5 lbs of fresh mussels
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 2 cups of diced tomatoes
- 1/4 cup of chopped fresh parsley
- 2 teaspoons of dried oregano
- 1 teaspoon of hot red pepper flakes
- 2 cups of dry white wine
- 1 cup of olive oil
- 2 bay leaves
- 6 cups of seafood stock or clam juice
- 1/2 cup of chopped fresh basil leaves
- 1 loaf of crusty Italian bread, to serve
- Salt and freshly ground black pepper to taste
Method
Step One
Start by cleaning your mussels under cold water, scrubbing them thoroughly and removing their beards. Throw away any mussels that are already open and can’t be closed by a gentle tap.
Step Two
In a large soup pot, heat the olive oil over medium heat. Once the oil is hot, add in the chopped onions, minced garlic, and diced bell peppers. Stir everything together and cook until the vegetables are soft and fragrant. This should take about five minutes.
Step Three
To the pot, add the diced tomatoes, chopped fresh parsley, dried oregano, and hot red pepper flakes. Let the mixture cook for a further 5 minutes, stirring occasionally.
Step Four
Pour the dry white wine into the pot and add the bay leaves. Bring the mixture to a boil and then reduce the heat to low. Let the soup simmer for about 20 minutes, allowing the flavours to blend together.
Step Five
Add the mussels to the soup pot, along with the seafood stock or clam juice. Cover with a lid and let the soup simmer for another 10 minutes, or until the mussels have opened. Remember to discard any mussels that do not open after cooking.
Step Six
Season the soup with salt and freshly ground black pepper to taste. Lastly, stir in the chopped fresh basil leaves.
Step Seven
To serve, ladle the soup into bowls and serve with slices of crusty Italian bread on the side. Enjoy your Trieste Mussels Soup hot.
