Cozze alla Marinara
Mussels in Garlic & Tomato Recipe
Effortless? ✓ Check - Gorgeous? ✓ Absolutely! - Delicious? ✓ You have no idea…
Cozze alla Marinara is the kind of dish that looks impressive, tastes so good ánd is practically foolproof! Think tender, steaming mussels swimming in a rich, zesty swirl of garlicky tomato goodness.
Cozze alla Marinara is cozy Italian soul food that basically cooks itself... 😎 🇮🇹
PUBLISHED: 23 Jun '25
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Effortless? ✓ Check - Gorgeous? ✓ Absolutely! - Delicious? ✓ You have no idea…
Cozze alla Marinara is the kind of dish that looks impressive, tastes so good ánd is practically foolproof! Think tender, steaming mussels swimming in a rich, zesty swirl of garlicky tomato goodness.
Cozze alla Marinara is cozy Italian soul food that basically cooks itself... 😎 🇮🇹
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Why We Love It!
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Quick & Easy: Cozze alla Marinara is a one-pot meal you whip up in just 20 minutes.
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Light: It's simple and made with fresh ingredients - just tomatoes, garlic, and herbs, no heavy extras...
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Endlessly Versatile: Serve it as a sharing appetizer, a full meal with crusty bread, tossed with pasta, or enjoy it straight from the pot!
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Sociable Eating: This fun, slightly messy and finger-licking dish is easy to be doubled up for a crowd.
- No forks, no fuss: Cozze alla Marinara just needs your 🖐️🖐️ hands and a big smile!
What Is Cozze alla Marinara?
Cozze alla Marinara – sailor-style mussels – is a traditional seafood dish from Italy’s coastal regions. It was born from necessity, as fishermen needed a quick, flavorful way to cook their fresh catch, right there on the shore or aboard their boats…
The term ‘alla marinara’ refers to this simple, honest style of cooking with fresh ingredients – not to be confused with the American-style tomato ‘marinara sauce’. In fact, the traditional version has no thick sauce at all. Instead, mussels are quickly steamed in a fragrant mix of olive oil, garlic, white wine, parsley, chopped fresh tomatoes and a touch of chili. We like to finish it with a squeeze of fresh lemon juice. No cream, no butter – just bold, clean Mediterranean flavor. It’s fast, fresh and meant to be enjoyed straight away.
Cozze alla Marinara is served in big pots for sharing, with crusty bread to soak up every last bit of those light, savory juices. It’s a dish you eat with your hands, perfect for a relaxed meal with family and friends.
This is just good food – fresh, honest ingredients, relaxed cooking, hands-on eating, and that oh-so-refined, perfectly balanced flavor. Nothing more, nothing less. Buonissimo 👌
Ingredients
Cozze alla Marinara
left to right top to bottom – check our ‘Recipe’ card below for quantity info
- Lemon: Lemon lifts the dish and enhances the seafood flavors.
- Black Pepper: Freshly gound
- Chili Flakes: We love its little warm, spicy touch.
- Garlic: Fresh garlic, always – it’s closest to the heart of the original marinara and its simple, honest ingredients.
- Italian Parsley: This adds a fresh, green and crisp finish without overpowering.
- Fresh Tomato: Pick juicy and tasty tomatoes, with their natural acidity they’re perfect to round out the base.
- Fresh Mussels: They’re the stars of the dish – briny freshness straight from the sea…
- Dry White Wine: It deepens the juices and ties it all together.
- Olive Oil: We use extra Virgin olive oil.
How To Make Cozze alla Marinara
8 steps
1
Chop
Start by removing the stem of the tomato, slice it into rounds, cut those into strips and finally dice into small cubes.
2
Chop More
Take off the parsley stems and roughly chop the leaves with a sharp knife.
3
Slice
Slice the garlic into very thin slices.
4
Rinse
Give the mussels a good rinse under cold water, scrub the shells, remove the beards and discard any mussels that stay open.
5
Sauté
Grab a large pan - big enough for the mussels later - set it over low heat and add some olive oil. Then add the garlic, black pepper and chili flakes and let it sauté gently, just enough to bring out the fresh garlic aroma without letting it brown. We want brightness, not the bitterness of overcooked garlic.
6
Simmer
Add most of the tomato cubes - keep some back for a fresh touch just before serving - then splash in the white wine, give it a gentle stir and let it all simmer briefly.
7
Steam
Then, add the mussels to the pan, cover it up and let them steam. Check after about 2 minutes - if many are still closed, pop the lid back on and give them a little more time. But don’t overdo it: overcooked mussels shrink and toughen and we want them big, tender and juicy.
8
Garnish
As soon as the mussels have opened, remove the pan from the heat. Finally, top with the last of the tomato cubes and a generous sprinkle of chopped parsley.
Serve immediately - Cozze alla Marinara are best enjoyed fresh and steaming!
Serving Tips & Pairings
- Hands-on Food: Serve the mussels in a big pot at the table or scoop them into deep plates with plenty of broth. Use a mussel shell to pick the mussels and to scoop up those tasty juices! Don’t forget napkins – things can get deliciously messy 😜
- Bread: Keep it simple with sourdough or rustic ciabatta to soak up the light, briny broth.
- Pasta: Serve Cozze alla Marinara over a simple pasta and spoon some of that extra broth on top. It’s like Vongole’s bolder cousin – pure comfort and seriously good!
- French Fries: Skip the bread and go Belgian: serve it with Frietjes – mussels and french fries is a real classic!
- Mediterranean Tapas Table: Cozze alla Marinara loves company – think Pomodori Ripieni, Funghi Trifolati, grilled Espárragos, rustic Pa amb Oli, plus a few good olives, some ham and a wedge of cheese.
- Drinks:
- Going alcohol-free? Pair it with our Limonata!
- Or go for dry, crisp, zesty wines like Vermentino, Pinot Grigio or a festive dry Prosecco – they match perfectly with the briny mussels, fresh tomato, and lemon.
Substitutions & Variations
- No Mussels? Vongole, razor clams, prawns or calamari rings are great alternatives – just watch the steaming time as they cook quicker than mussels.
- Garlic: (though let’s be honest… it’s hard to beat) try shallots for a milder touch, spring onion for freshness, or roasted garlic for a sweeter, softer base.
- Parsley swap: use basil, oregano, marjoram or chervil for delicious variations with a fresh twist.
- Vegetarian version: Swap mussels for oyster mushrooms or king mushrooms sautéed until golden. Then add the same broth and aromatics – surprisingly satisfying!
FAQs
How to pronounce Cozze alla Marinara?
The way to pronounce it is ‘kot-tseh ahl-lah mah-ree-nah-rah’, with the stress on ‘kot’ and ‘nah’ and with the Italian 🇮🇹 rolled R!
Can I make it ahead of time?
This dish is at its very best when freshly made and served right away!
How can I store leftovers?
Leftovers don’t go to waste – we pop them out of the shells and into a sealed container in the fridge for up to 2 days. Delicious, cold on bread or stirred through pasta.
Recipe
Cozze alla Marinara
Mussels in Garlic & Tomato RecipeCozze alla Marinara is a quick, simple and seriously tasty recipe! Fresh mussels are cooked with garlic, tomatoes, Italian parsley, white wine, a hint of spice and a squeeze of lemon. It tastes amazing, looks amazing and couldn’t be easier...Effortless? ✓ check! Gorgeous? ✓ Absolutely! Delicious? ✓ You have no idea…Cozze alla Marinara is the kind of dish that looks impressive, tastes so good ánd is practically foolproof! Think tender, steaming mussels swimming in a rich, zesty swirl of garlicky tomato goodness.Cozze alla Marinara is cozy Italian soul food that basically cooks itself... 😎 🇮🇹
Equipment
- 1 large saucepan big enough to hold all the mussels
Ingredients
We’ve calculated 1 lb/ ½ kg of mussels per person for a light meal or tapas. Double it for a full dinner - and any leftovers? That’s tomorrow’s treat!
- ¼ piece lemon
- 1/2 tspn black pepper - freshly ground
- 1/2 tspn chili flakes
- 4 clove fresh garlic
- 15 g Italian parsley
- 150 g fresh tomato - firm & ripe
- 1 kg fresh mussels
- 120 ml dry white wine
- 50 ml olive oil - extra virgin
Instructions
- Start by removing the stem of the tomato, slice it into rounds, cut those into strips and finally dice into small cubes.
- Slice the garlic into very thin slices.
- Take off the parsley stems and roughly chop the leaves with a sharp knife.
- Give the mussels a good rinse under cold water, scrub the shells, remove the beards and discard any mussels that stay open.
- Grab a large pan - big enough for the mussels later - set it over low heat and add some olive oil. Then add the garlic, black pepper and chili flakes and let it sauté gently, just enough to bring out the fresh garlic aroma without letting it brown. We want brightness, not the bitterness of overcooked garlic.
- Add most of the tomato cubes - keep some back for a fresh touch just before serving - then splash in the white wine, give it a gentle stir and let it all simmer briefly.
- Then, add the mussels to the pan, cover it up and let them steam. Check after about 2 minutes - if many are still closed, pop the lid back on and give them a little more time. But don’t overdo it: overcooked mussels shrink and toughen, and we want them big, tender and juicy.
- As soon as the mussels have opened, remove the pan from the heat. Finally, top with the last of the tomato cubes and a generous sprinkle of chopped parsley.Serve immediately - Cozze alla Marinara are best enjoyed fresh and steaming!
Notes
- Lemon: Lemon lifts the dish and enhances the seafood flavors.
- Black Pepper: Freshly gound
- Chili Flakes: We love its little warm, spicy touch.
- Garlic: Fresh garlic, always – it’s closest to the heart of the original marinara and its simple, honest ingredients.
- Italian Parsley: This adds a fresh, green and crisp finish without overpowering.
- Fresh Tomato: Pick juicy and tasty tomatoes, with their natural acidity they’re perfect to round out the base.
- Fresh Mussels: They’re the stars of the dish – briny freshness straight from the sea…
- Dry White Wine: It deepens the juices and ties it all together.
Nutrition
Serving: 1g | Calories: 501.37kcal | Carbohydrates: 17.91g | Protein: 31.87g | Fat: 28.86g | Saturated Fat: 4.29g | Polyunsaturated Fat: 4.05g | Monounsaturated Fat: 18.01g | Cholesterol: 71.4mg | Sodium: 746.19mg | Potassium: 1129.63mg | Fiber: 1.81g | Sugar: 3.04g | Vitamin A: 1743.55IU | Vitamin C: 49.67mg | Calcium: 106.16mg | Iron: 11.29mg
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