Black Mussels and Prawn Soup | Rustic, Rich & Full of the Sea

This rustic seafood soup is simple, warming, and packed with Mediterranean flavour. Fresh mussels, juicy prawns, garlic, and cherry tomatoes come together in a fragrant broth finished with olive oil and crusty bread — just like we enjoy it back home by the coast.

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About This Dish

This dish captures the essence of Italy’s coastal kitchens — the fragrance of garlic sizzling in olive oil, the sound of mussels opening in white wine, and the comfort of dipping bread into a tomato-rich seafood broth. It’s an easy, rustic recipe that brings the sea straight to your table.

Ingredients (Serves 2–3)

Black Mussels:	500 g (1.1 lb)
Fresh Prawns:	300 g (10 oz)
Canned Cherry Tomatoes:	1 can (400 g / 14 oz)
Garlic Cloves:	2
Fresh Chilli:	1 (optional, to taste)
White Wine:	¼ cup (60 ml)
Fresh Parsley:	Handful, chopped
Olive Oil:	2 tbsp (30 ml)
Salt:	To taste
Crunchy Bread:	To serve

How to Make It

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Step 1: In a large pan, heat olive oil with garlic, chilli, and a bit of parsley until sizzling.
Step 2: Add the mussels and cook for 30 seconds, then deglaze with white wine. Cover and cook until mussels open.
Step 3: Add prawns and cook for another 5 minutes until pink and cooked through.
Step 4: In a separate pan, sauté garlic in olive oil, then add cherry tomatoes. Simmer for 5 minutes.
Step 5: Strain the seafood juices and pour them into the tomato sauce. Simmer for 5 more minutes.
Step 6: Combine seafood with the tomato sauce, mix gently, and finish with fresh parsley.
Step 7: Serve hot with toasted bread and a drizzle of olive oil.

Tucci’s Tips

Discard any mussels that don’t open during cooking.

Use fresh seafood — it makes all the difference in flavour.

Don’t overcook the prawns — they’re best tender, not rubbery.

Variations

Seafood Mix: Add clams, squid, or fish chunks for a heartier stew.
Spicy Broth: Add more chilli or a touch of paprika for heat.
White Wine Base: Skip tomatoes for a lighter, broth-style seafood soup.

Did You Know?

Historical Fact: Coastal Italians have been making seafood soups since ancient Roman times, using the daily catch cooked with olive oil, garlic, and wine — the foundation of dishes like this one.

Fun Fact: In Naples, this dish is often enjoyed on Fridays when families traditionally avoid meat — always served with plenty of bread to soak up the sauce!

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Did you make this rustic seafood soup? Share your version on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your creation!

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Storage & Thank You

Best enjoyed freshly cooked. If you have leftovers, store in an airtight container in the fridge for up to 1 day and reheat gently on the stove.

Can it be frozen? Not recommended — mussels and prawns can become tough when frozen and reheated.

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