Tomato mussel soup

The tomato mussel soup is a perfect dish to serve during the summer season, especially in seaside resorts. It is, in fact, typical of Naples and surroundings but now also of the main seaside cities.

A good mussel soup in red will be ideal to start a fish menu or for a different and tasty second course that will be enjoyed by everyone.


  • 2 kg mussels
  • ¼ cup tomato concentrate
  • 3 cloves of garlic
  • hot pepper to taste
  • salt to taste
  • extra virgin olive oil to taste
  • parsley to taste
  • bread to taste


First of all clean the mussels. It is a very delicate and important operation due to the good result of this recipe.

The mussels, in fact, have several impurities on the shell; so it is important to wash them with great care in order to avoid that these end up inside the finished dish ruining the final result obtained.

The first thing to do is to wash the mussels under running cold water by rubbing with a sponge to remove all impurities. Remove the filament that comes out of the shell. Continue this way until with all your mussels. Put the mussels in a bowl with water for about ten minutes.

As previously explained, these are operations that may seem of little importance but which are fundamental for the success of the dish. Now that the mussels are ready, deprive of the peel the garlic cloves.. Once ready, put the garlic in a pan with high sides with extra virgin olive oil to brown.

Go for a few minutes and then add the mussels. Heat up for a few minutes, covering with the lid to let open up the mussels. Go for a few minutes and check the mussels. If there are still closed, continue the process for a few more minutes, always covered with the lid. Now it’s time to make the sauce that makes the mussel soup so popular all over the world.

Add the tomato paste to the cooking liquid obtained in the meantime. The amount of this ingredient can vary depending on your taste and the more or less thick sauce you want to get. Then, measure the amount of this ingredient according to your tastes. Adjust with pepper and salt, but do not overdo it because the mussels are already very tasty.

Cover with the lid and continue cooking for a few more minutes. Remove, then cover and let go for a few minutes adding the parsley, which in the meantime you have washed thoroughly and chopped.

Serve the mussel soup with tomatoes to your guests when it is still hot accompanied with the croutons, which you have prepared sprinkling with oil and put in a preheated oven at 400°F for about 10 minutes until they are golden.


Consume mussel soup very hot immediately after its preparation. Store it for a few hours at most.

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