Cacciucco di Cozze alla Livornese (Livorno-Style Mussel Stew)Traditional Recipe from Livorno, Tuscany

Aug 3
3 min read

Story of the Dish

Along the Tuscan coast, particularly in the port city of Livorno, seafood has shaped the local cuisine for centuries. While the famous Cacciucco traditionally includes several varieties of fish and shellfish, many fishermen prepared a simpler version using only freshly harvested mussels when the day's catch was limited. This rustic preparation became known as Cacciucco di Cozze alla Livornese.

The heart of this dish is its deeply flavorful tomato broth infused with garlic, sage, fresh parsley, white wine, and a touch of red pepper. Thick slices of toasted Tuscan bread, traditionally made without salt, soak up the rich broth and become almost as prized as the mussels themselves.

Today, this recipe remains a favorite throughout Tuscany, combining the simplicity of peasant cooking with the elegance of Mediterranean seafood.

Prep Time

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6

Ingredients

For the Mussels

4 lb fresh mussels, cleaned and debearded

For the Broth

⅓ cup extra virgin olive oil
5 garlic cloves, thinly sliced
1 small yellow onion, finely diced
½ tsp crushed red pepper flakes
8 fresh sage leaves
½ cup fresh Italian parsley, chopped
½ cup dry white wine
28 oz San Marzano crushed tomatoes
1 cup reserved mussel broth, strained
1 cup seafood stock
Freshly ground black pepper
Salt, if necessary

For Serving

6 thick slices Tuscan bread
Extra virgin olive oil
Garlic cloves for rubbing the toast

Instructions

Step 1 – Clean the Mussels

Wash the mussels thoroughly under cold running water.

Remove the beard and scrub the shells.

Place them in a large covered pot over high heat.

Steam for 3–4 minutes, just until they open.

Reserve and strain the cooking liquid.

Discard any unopened mussels.

Step 2 – Toast the Bread

Brush the Tuscan bread with olive oil.

Toast until crisp and golden.

Rub each slice with a fresh garlic clove while still warm.

Set aside.

Step 3 – Prepare the Livornese Broth

Heat the olive oil in a large Dutch oven.

Cook the onion until soft.

Add the garlic, sage, and crushed red pepper.

Cook for another minute until fragrant.

Pour in the white wine and reduce by half.

Add the crushed tomatoes, seafood stock, and reserved mussel broth.

Simmer gently for 20 minutes, allowing the flavors to develop.

Step 4 – Finish the Stew

Add the steamed mussels to the broth.

Simmer gently for 3–4 minutes, just until heated through.

Remove the sage leaves.

Stir in the chopped parsley.

Taste and adjust seasoning if necessary.

Step 5 – Serve

Place a slice of toasted Tuscan bread in the bottom of each serving bowl.

Ladle the hot tomato broth over the bread.

Arrange the mussels generously on top.

Finish with chopped parsley and a drizzle of premium Tuscan extra virgin olive oil.

Serve immediately.

Wine Pairing

Bolgheri Vermentino DOC

This elegant Tuscan white wine offers bright citrus aromas, Mediterranean herbs, and refreshing minerality that perfectly complement the rich tomato broth and sweet mussels.

Other excellent choices include:

Vermentino Toscana IGT
Ansonica Costa dell'Argentario DOC
Vernaccia di San Gimignano DOCG

Chef's Tips

Tuscan bread is traditionally unsalted and ideal for absorbing the flavorful broth.
Never boil the mussels once they have been added back to the soup.
Fresh sage is one of the defining ingredients of Livornese seafood cooking.
Use homemade seafood stock whenever possible for deeper flavor.
Finish each serving with a generous drizzle of fruity Tuscan extra virgin olive oil.