Cozze Recipe

Prep mussels

Rinse mussels under cold water, discard any with cracked shells or that do not close when tapped. Remove beards by pulling them toward the hinge and scrub shells if necessary. Keep covered on ice until ready to use.

Cook aromatics

In a large wide sauté pan or shallow pot with a tight-fitting lid, heat 2 tbs olive oil over medium heat. Add the sliced garlic and sliced chilli and sauté gently for 1–1½ minutes until fragrant but not browned.

Add tomatoes

Add the halved cherry tomatoes and a pinch of salt. Cook, stirring occasionally, 3–4 minutes until they begin to soften and release juices.

Deglaze and steam mussels

Pour in the white wine and increase heat to medium-high. Let it simmer 1 minute to burn off some alcohol. Add the cleaned mussels, cover the pan, and steam for 4–6 minutes, shaking the pan once or twice, until the mussels have opened. Discard any mussels that remain closed.

Finish sauce

Remove the lid and stir in most of the chopped parsley (reserve a little for garnish). Taste and season with the remaining salt and freshly ground black pepper. Keep warm on very low heat.

Prepare oven and dough

Preheat your oven to 250°C (480°F) with a pizza stone or inverted baking sheet inside if available. On a lightly floured surface, stretch or roll the pizza dough into a 10–12 inch round about 3–4 mm thick. Transfer to a piece of parchment for easier handling.

Par-bake crust

Brush the dough lightly with 1 tbs olive oil, especially around the edges to encourage browning. Slide the dough (on the parchment) onto the preheated stone or sheet and par-bake for 4–6 minutes until it begins to set and just starts to colour but is not fully baked.

Assemble mussel topping

Using a slotted spoon, distribute the mussels and some of the tomato-garlic sauce evenly over the par-baked crust, leaving a 1–1.5 cm edge for the rim. Avoid drowning the crust; reserve most of the cooking liquid separately (you can spoon a little over the mussels if desired). Sprinkle the grated cheese evenly if using.

Finish baking

Return the pizza to the oven and bake for another 6–8 minutes until the crust is golden and crisp and cheese (if used) is melted. Keep an eye so mussels do not overcook; they are already cooked through and just need gentle reheating.

Plate and garnish

Remove pizza from oven, transfer to a board. Scatter the reserved parsley over the top and finish with a squeeze of lemon if using and a light grind of black pepper. If you reserved extra mussel cooking juices, spoon a tablespoon or two around the crust edge for extra moistness and flavour.