Cozze Marinara Recipe

Inspect mussels and discard any with cracked shells or that do not close when tapped. Rinse mussels in cold water, scrubbing shells and removing beards. Toss mussels in a bowl with 1 tsp coarse salt, then rinse and drain well.

Crush tomatoes

Pour canned tomatoes into a bowl and crush with your hands or a fork until mostly broken up; reserve the juices.

Heat 1 tbsp olive oil in a wide, heavy-bottomed sauté pan over medium heat. Add half the chopped onion (about 1/4 cup) and cook until translucent, 3–4 minutes. Add half the minced garlic and the red pepper flakes and cook 30 seconds until fragrant.

Add crushed tomatoes, tomato paste (if using), sugar, 1/2 tsp salt, and 2 tbsp chopped basil. Simmer gently, uncovered, for 10–12 minutes until slightly reduced and bright. Taste and adjust seasoning. Keep warm; this will be the sauce if you choose Pomodoro.

In a separate small saucepan over low heat, combine 1 tbsp olive oil and remaining 1 tbsp butter. Add the remaining chopped onion and cook 3–4 minutes until softened. Add remaining garlic and cook 30 seconds. Pour in 1/2 cup heavy cream and warm gently — do not boil. Stir in 2 tbsp grated cheese, nutmeg, and 1/4 tsp salt. Cook 2–3 minutes until slightly thickened, then remove from heat and keep warm. This sauce is used instead of Pomodoro if you select the cream option.

Wipe out the sauté pan used for Pomodoro (or use a large deep skillet) and heat remaining 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add remaining chopped onion and shallot (if using) and cook 3–4 minutes until softened. Add remaining garlic and cook 30 seconds.

Pour in 3/4 cup dry white wine and 1/2 cup stock. Increase heat to bring liquid to a lively simmer and cook 1–2 minutes to deglaze and slightly reduce.

Add the cleaned mussels to the pan, season with 1/4 tsp black pepper and half the chopped parsley. Cover tightly with a lid and steam over medium-high heat for 4–6 minutes, shaking pan once or twice, until mussels have opened. Discard any mussels that remain tightly closed.

Choose your sauce: for Pomodoro, spoon the warm tomato sauce into the mussel pan and gently toss to combine so mussels are coated and heated through, simmering 1–2 minutes. For cream, pour the warm cream sauce into the mussel pan and gently stir to combine and warm through 1–2 minutes.

Stir in 2 tbsp fresh lemon juice and the remaining chopped parsley. Taste and adjust salt and pepper as needed.

Divide mussels and sauce among shallow bowls. Garnish with extra parsley and lemon wedges. Serve immediately with crusty bread or grilled crostini to sop up the sauce.

Optional: drizzle a little extra-virgin olive oil over each serving and sprinkle additional red pepper flakes to taste.