Cozze Alle Marinara (Mussels Marinara)

jPaul Gaskill


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

★★★★★ 1 vote
45 Min
30 Min
Stove Top


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


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.
2Add 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.
3Garnish with fresh chopped parsley and serve over pasta or with a side of Bruschetta for dipping in the sauce.
4Recipe adapted from The Institute of Culinary Education, Techniques of Italian Cooking
—Kristen Hess, Author of

About this Recipe

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