Cozze Basilico Or Marinara Recipe

Prepare mussels

Rinse mussels thoroughly under cold water. Discard any with broken shells or that do not close when tapped. Scrub shells and remove beards (pull toward hinge).

Sauté aromatics

In a large deep skillet or wide pot with a lid, heat 2 tablespoons olive oil over medium heat. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, careful not to brown.

Deglaze

Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Bring to a simmer and let reduce for 2 minutes.

Season base

Add 1 tsp kosher salt and 1 tsp freshly ground black pepper to the simmering liquid and stir.

Add the 14 oz crushed tomatoes and 1 tablespoon tomato paste to the skillet with the wine base. Stir to combine, then add 1 tsp dried oregano, 1 tsp red pepper flakes (if using) and 1 tsp sugar (if desired). Bring sauce to a gentle simmer and cook 4–5 minutes to meld flavors.

Steam mussels in marinara

Add the cleaned mussels to the simmering marinara, cover the pot, and cook over medium-high heat for 5–7 minutes, shaking the pan once or twice, until mussels have opened. Discard any mussels that remain closed.

Finish and serve

Remove lid and stir in 1 tablespoon unsalted butter until incorporated for sheen. Taste sauce and adjust seasoning with salt and pepper. Ladle mussels and sauce into a warmed bowl, garnish with fresh basil leaves and serve with crusty bread or crostini to mop up the sauce.

Make basil cream base

Reduce the wine base briefly (1–2 minutes) then lower heat to medium-low. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring. Add 1 cup packed chopped fresh basil and 1 ounce finely grated Parmesan, stirring until the basil wilts and the cheese melts into the cream. Add 1 teaspoon lemon zest. Simmer gently 2–3 minutes to thicken slightly; do not boil vigorously to prevent cream separation.

Steam mussels in basil cream

Add the cleaned mussels to the basil cream, cover, and cook over medium heat for 5–7 minutes, shaking the pan once or twice, until the mussels open. Discard any that remain closed.

Finish and serve

Remove lid and stir in 1 tablespoon unsalted butter for gloss. Taste and adjust seasoning with additional salt and pepper if needed. Spoon mussels and sauce into a serving dish, garnish with whole basil leaves and serve with toasted crostini or crusty bread.

Serve

Serve immediately while hot with plenty of sauce and bread for dipping. Optionally sprinkle extra grated Parmesan at the table for the basilico version.