Cozze Alla Marinara

Ingredients

Fresh mussels

2 pounds, cleaned

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Tomatoes

2 cups, diced (canned or fresh)

White wine

1 cup

Fresh parsley

1/4 cup, chopped

Red pepper flakes

1/2 teaspoon (adjust to taste)

Salt

to taste

Black pepper

to taste

Crusty bread

for serving

Instructions

1. Start by cleaning the mussels: scrub them under cold running water and remove any beards or debris. Discard any mussels that are open and do not close when tapped.
2. In a large pot, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Add the diced tomatoes to the pot, followed by the white wine, chopped parsley, red pepper flakes, salt, and black pepper. Stir well to combine the ingredients.
4. Increase the heat slightly and bring the sauce to a gentle simmer. Allow it to cook for about 5 minutes, letting the flavors meld together beautifully.
5. Carefully add the cleaned mussels to the pot, covering it with a lid. Cook for about 5-7 minutes, or until the mussels have opened up. Be sure to discard any mussels that remain closed.
6. Once cooked, give the mussels a gentle stir to coat them in the sauce. Taste and adjust the seasoning if needed.
7. Serve the Cozze alla Marinara in bowls, ensuring to ladle plenty of the savory sauce over the mussels. Don’t forget the crusty bread on the side for dipping into the sauce.