Name: A Mussels Soup from Bosa
Yield: For 4 Persons
Ingredients: 2 pounds live mussels; 1/3 cup extra virgin olive oil; 1 heaping tablespoon chopped garlic; 2 tablespoons chopped Italian flat-leaf parsley; 2 tablespoons fine, dry, unflavored bread crumbs; 1/3 cup grated Fiore Sardo or Pecorino Romano or other hard, grating sheep's milk cheese; 1 cup dry white wine; 1 cup tomatoes cut up with their juice, either ripe, firm, fresh plum tomatoes OR canned imported San Marzano Italian tomatoes; Grilled crusty bread, 1 or more slices per serving

Zuppa di Cozze Come la Fanno a Bosa

Like other coastal towns on Sardinia, Bosa also has an excellent maritime cuisine. An example is this excellent mussels soup. Two ingredients unique to it are the grated sheep's milk cheese that cooks along with the mussels, deepening their flavor, and the bread crumbs—some Sardinian cooks use couscous instead—that add texture and density to the mussel juices.

Recipe notes

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