Pancotto with Mussels

Name: Pancotto with Mussels
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Homemade bread 1.8 lbs; Mussels 2.2 lbs; Garlic 1 clove; White wine 1 glass; Parsley 1 bunch; Extra virgin olive oil 1 ½ tbsp; Black pepper to taste

it fr es br de nl

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Pancotto with mussels—it's like a little journey straight into Italy’s heart. Imagine this: every ingredient gets some love, and even stale bread has a moment to shine. In regions like Liguria, Puglia, and Tuscany, this traditional Italian seafood recipe changes up a bit with local flavors, but the essence? Pretty much the same. It’s all about bread, a few simple ingredients, and that hint of the sea.

Now, Liguria keeps it straightforward as "pancotto" or "in bianco." But Puglia? They shake things up with the pancotto from Gargano. Tuscany's got two versions—one basic, and another with tomatoes, known as "pappa al pomodoro." The real magic here is with the mussels. Tossed with fragrant parsley and piled onto crisp toasted bread, which, by the way, soaks up all those savory juices. It's so so delicious. This dish really shows off how creative and rustic Italian cooking can be.

Here's the thing, what makes pancotto with mussels really really stand out is how it turns simple stuff into something that’s both satisfying and seriously tasty. The bread? Crispy on top, still soft underneath, soaking up that seafood broth. And those mussels—they bring a briny hint of the sea. Italians have always been crafty with what’s on hand, and that’s why this Italian comfort food is so beloved. Oh, and listen, there are lots of variations—sometimes you’ll find pancotto with beans or turnip tops—which is great because each town adds its twist. But there's just something way way special about how mussels in this Italian bread soup with mussels combine with these simple ingredients. It's a little celebration of Mediterranean cuisine.

This dish? It’s not fancy. Nope. But it feels like a warm hug full of family traditions and the joy of savoring something really good. You know, this is the kind of soup that warms you up, fills you up, and gives you a taste of Italy’s incredible local culinary creativity. Seriously good.

How to prepare Pancotto with Mussels

To prepare the pancotto with mussels, get some stale bread; if not available, slice a fresh loaf 1 and toast it in a static oven preheated to 212°F for 10-15 minutes (or 176°F for 8-10 minutes if using a fan oven) 2 until crispy. In the meantime, clean the How to Clean and Open Mussels: rinse the mussels under running water 3;

with the back of a knife, remove all encrustations and barnacles (parasites that form on the shell) and with a strong motion, manually remove the beard (or byssus) protruding from the shells 4 (to facilitate the operation, the byssus can be gripped with a cloth). While continuously rinsing under cold running water and using a steel wool pad (or a stiff brush), scrub the mussels vigorously to remove all impurities 5. Pour the oil into a non-stick pan 6

and let a clove of garlic in its skin brown 7. When the garlic is well browned, add the mussels 8, cook for 1-2 minutes, then deglaze with the white wine 9; let the mussels cook, allowing them to open spontaneously: it will take about 5 minutes.

Season with salt and pepper 10, then finely chop the parsley 11 and add half of it to the mussels 12.

After the necessary time, check all the mussels 13: those that have not opened should be discarded. Turn off the heat and drain them, saving the cooking liquid 14. Separate the empty mussel shells from the full ones 15, saving a few whole ones for the final presentation of the dish.

Chop the prepared mussels finely 16 and add the remaining chopped parsley 17, then place the toasted bread slices in a large pan 18.

Strain the cooking liquid through a fine-mesh sieve 19, then pour it evenly over the bread to soak it slightly 20. Distribute the mussels on the bread with a teaspoon 21,

season with salt and pepper (22-23), and finish with a drizzle of oil 34.

Once finished 25, serve your pancotto with mussels immediately or, if you prefer, let it cool and serve at room temperature 26, adding the whole mussels as a final decoration 27.

Storage

It is recommended to consume the pancotto with mussels as soon as it is ready; if desired, it can be stored in the refrigerator, in an airtight container, for up to one day.

Tip

The best bread for this preparation is durum wheat bread, but alternatively, you can use Tuscan bread, which adapts well as it enhances the delicious flavor of the mussel cooking liquid. If this is not enough to soften the bread, add fish stock or vegetable broth.

For even more variety of flavors, use clams and cockles in addition to mussels!

Don't miss the recipe for Cacciucco alla Livornese, another tasty traditional soup.

For the translation of some texts, artificial intelligence tools may have been used.