Cozze Alle Marinara (Mussels Marinara)

jPaul Gaskill

By
@capnpaul

I first had Mussels in Brussells ca 1969, and have been enjoying this dish ever since!


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

45 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

3 tbsp extra-virgin olive oil
2 cloves of garlic, minced
2 cups of peeled tomatoes
½ cup dry white wine
pinch of saffron threads
kosher salt, to taste
freshly ground black pepper, to taste
pinch of red pepper flakes (optional)
pinch of cayenne pepper
2 lbs fresh mussels
fresh parsley, chopped, for garnish
cooked pasta or bruschetta, for serving

Directions Step-By-Step

1
Preparation:
In a large saucepan or pasta pot, heat the oil over medium heat. Add the garlic and tomatoes. With a wooden spoon, break up the tomatoes and stir. Bring the mixture to a boil, reduce the heat and simmer until the tomatoes lose their rawness, about 10 minutes.
2
Add the wine and season with saffron, salt and pepper. Add the red pepper and cayenne pepper, to taste depending on desired heat (if using). Increase the heat to medium-high and simmer until thickened, about 10 minutes. Add the mussels, cover and cook until they open, 3 to 5 minutes.
3
Garnish with fresh chopped parsley and serve over pasta or with a side of Bruschetta for dipping in the sauce.
4
Recipe adapted from The Institute of Culinary Education, Techniques of Italian Cooking
—Kristen Hess, Author of theartfulgourmet.com

About this Recipe

Course/Dish: Other Soups, Seafood
Main Ingredient: Seafood
Regional Style: Mediterranean