Cozze Marinara Or Pomodoro Recipe

Rinse mussels under cold running water. Discard any open mussels that do not close when tapped. Remove the beard (byssal threads) by pulling or cutting close to the shell. Scrub the shells if needed. Place cleaned mussels in a bowl, sprinkle with 1 tsp salt and 1/2 tsp black pepper and set aside in the refrigerator until ready to cook (no more than 1 hour).

Heat 2 tbs extra-virgin olive oil and 1 tbs butter in a large wide sauté pan or deep skillet over medium heat until butter melts and begins to foam.

Add 1/2 cup finely chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes.

Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, cook 30–45 seconds until fragrant but not browned.

Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits. Bring to a simmer and reduce by half, about 2–3 minutes.

Make the sauce

Add 14 oz crushed tomatoes and 1 tbs tomato paste to the pan with reduced wine. Stir to combine, bring to a gentle simmer. Add 1/2 tsp sugar (optional) and 1/2 tsp salt, simmer gently 8–10 minutes to slightly thicken and meld flavors. Stir in 6 torn basil leaves and 1 tsp finishing olive oil.

Cook mussels in sauce

Increase heat to medium-high. Add the cleaned mussels to the tomato sauce, cover the pan with a tight-fitting lid, and steam for 5–7 minutes, shaking the pan once or twice, until mussels open. Discard any mussels that remain closed.

Finish and serve

Stir in half of the chopped parsley (about 1 tbs). Taste and adjust seasoning with additional salt or pepper if needed. If serving with pasta, toss the cooked al dente spaghetti or linguine (8 oz) directly into the pan with the mussels and sauce, coating pasta for 1 minute. Transfer to bowls, garnish with remaining parsley and lemon wedges. Serve with crusty bread to soak up sauce.

Deglaze and add cream

After reducing the wine in the aromatics step, reduce heat to low and stir in 3/4 cup heavy cream. Bring just to a gentle simmer (do not boil vigorously) and let it thicken slightly for 2–3 minutes.

Add cheese & flavor

Stir in 1/4 cup grated Parmesan, 1 tsp lemon juice and 1 tsp lemon zest. Season with 1/4 tsp salt and taste; add black pepper as desired. If sauce feels too thick, add 1–2 tbs of reserved pasta water or a splash of the white wine.

Cook mussels in cream

Increase heat to medium-high, add the cleaned mussels to the cream sauce, cover and steam 5–7 minutes until mussels open, shaking the pan occasionally. Discard any unopened mussels.

Finish and serve

Stir in chopped parsley (about 2 tbs). If serving with pasta, toss in cooked spaghetti or linguine to coat. Spoon mussels and sauce into bowls, garnish with extra parsley and lemon wedges, and serve with crusty bread.

Always discard any mussels that remain closed after cooking. Adjust seasoning after cooking: add more salt, pepper, or a squeeze of lemon as needed. Serve immediately while hot.

If you want both versions on one menu: prepare one pan tomato and one pan cream, or make the tomato base and finish a portion with cream (stirring in cream and cheese at the end) to create a creamy tomato variation.