🦪 Mussels marinara (cozze alla marinara)
Cozze alla marinara are mussels steamed open in a pan with garlic, white wine and a little tomato, then finished with plenty of chopped parsley. The mussels are briny and tender, and the light, garlicky tomato broth collects in the bottom of the bowl. The dish is served hot, straight from the pan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 kg fresh mussels, cleaned
- 4 garlic cloves, sliced
- 300 g ripe tomatoes, chopped
- 150 ml dry white wine
- 3 tbsp olive oil
- A bunch of parsley, chopped
- Chili flakes and black pepper
Method
- Scrub the mussels, remove the beards and discard any open ones that do not close when tapped.
- Warm the garlic and chili in oil in a wide pan.
- Add the tomatoes and cook 5 minutes.
- Add the mussels and wine, cover and cook over high heat 4–5 minutes until they open; discard any that stay closed.
- Toss with parsley and pepper and serve in bowls with the broth.
How to make it lighter
- Mussels themselves are lean — keep the oil to one or two tablespoons.
- Serve with a big salad to make it a full meal.
- Spoon up the tomato broth rather than adding extra oil.
History
Mussels cooked 'sailor-style' are a staple of the Italian coast, especially around Naples and the Gulf of Taranto, where mussel farming has a long tradition. Each coastal town has its own version, with more or less tomato.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →