Cozze alla Marinara

Mussels in Garlic & Tomato Recipe

Cozze 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... 😎 🇮🇹

Total Time 15

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!

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 ground
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