Cozze alla Marinara Recipe

Cozze alla Marinara, or Mussels Marinara, is a beloved Italian dish, often enjoyed along the coastal regions of the country, particularly in the south, from Campania to Sicily. The simple yet flavorful preparation showcases mussels in a fragrant broth of olive oil, garlic, white wine, and fresh parsley, making it a true taste of the Mediterranean.

Let me show you how I make Cozze alla Marinara.

Notes on What to Expect:

• Mussels should open up as they cook. If any mussels remain closed, discard them, as they were likely not fresh.
• The broth is deliciously briny and garlicky, perfect for dipping bread or serving over pasta if you wish to make it a heartier dish.

Recipe for Cozze alla Marinara

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ease of Cooking: Easy
Servings: 4
Calories per Serving: Approx. 150-200 calories
Cost of Ingredients: Moderate (based on the price of fresh mussels and herbs)
Cuisine: Italian (Southern Italy)
Course: Appetizer or Main Dish

Equipment Needed:

• Large saucepan or deep frying pan
• Wooden spoon
• Fine-mesh strainer (optional for straining mussel broth)
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Ingredients:

• 2 lbs fresh mussels, cleaned and debearded
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• Fresh lemon wedges (for serving)
• Crusty bread (optional, for dipping)
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Instructions:

1. Clean the Mussels:
   Thoroughly rinse the mussels under cold running water. Scrub the shells with a brush and remove any beards (the fibrous strings hanging from the sides of the shells).
2. Heat the Oil:
   In a large saucepan or deep frying pan, heat the olive oil over medium heat.
3. Sauté Garlic:
   Add the minced garlic to the pan and sauté for about 1 minute until fragrant, but be careful not to burn it.
4. Deglaze with Wine:
   Pour in the white wine and bring it to a simmer for about 2 minutes, allowing the alcohol to evaporate.
5. Add Mussels:
   Add the cleaned mussels to the pan. Cover and cook for 5-7 minutes, shaking the pan occasionally until the mussels have opened.
6. Finish with Parsley:
   Once the mussels are fully open, sprinkle with fresh parsley and season with salt and pepper to taste. Give everything a good stir.
7. Serve:
   Transfer the mussels and broth to a serving dish. Serve immediately with lemon wedges and slices of crusty bread to soak up the flavorful broth.

Variations and Tips:

• Impepata di Cozze: For a spicier version, add lots of freshly ground black pepper to create a signature Neapolitan dish.
• Cozze alla Tarantina: Add fresh tomatoes and chili peppers for a richer, more robust sauce, typical of the Puglia region.
• Zuppa di Cozze: If you prefer a more brothy dish, add more wine or even a splash of vegetable or fish stock for a soupy variation.
• Dietary Substitutions: This dish is naturally gluten-free, and to make it dairy-free, simply skip any butter and stick with olive oil.
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Nutritional Information (Per Serving):

• Calories: 150-200
• Protein: 20g
• Carbs: 10g
• Fat: 7g
• Sodium: 400mg

What Pairs Well with Cozze alla Marinara?

This dish is commonly served with toasted crusty bread or as a topping for pasta. You can also pair it with a light white wine, like a Pinot Grigio, or even a chilled glass of Prosecco.

Storage Tips:

Mussels are best eaten immediately. Leftovers can be stored for up to 2 days in the fridge, but it’s always best to enjoy this dish fresh.

So…

Has this guide made making Cozze alla Marinara seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below—I like to hear feedback from a real person like you, so please, leave your honest comment.

Enjoy making this simple yet flavorful Italian classic, and feel free to experiment with your own variations!