Mussels - Cozze marinara picture

Cozze Marinara - Italian style mussels


Ingredients for 2 servings of
Cozze Marinara as appetizer

1 pound fresh, cleaned mussels,
1 cup tomato sauce,
1/4 cup white wine,
1 teaspoon minced garlic,
1/4 cup sliced fennel,
2 tablespoons extra virgin olive oil,
1 seedless wedge lemon,
salt and pepper to taste.



1. Heat the olive oil in a large frying pan over high heat.

2. Add the garlic to the oil and fry for 30 sec.

3. Add the mussels to the hot pan and toss them every 30 sec. or so, until most of the mussels are opened.

4. Squeeze the lemon wedge and drop it in the pan, followed by the white wine and fennel.

5. Cook for 1 minute and add the tomato sauce.

6. Cover the pan with a lid to trap the heat.

7. Cook the mussels for 2-3 minutes more, after they open completely.

8. Season to taste with salt and pepper, and remove any unopened mussels.

9. Before serving the Mussels Marinara, do not forget to remove the used lemon wedge.

Cleaning instructions: Before cooking the mussels, wash them thoroughly in cold water, scrub the shells lightly and pull out the "beards" - the hairy growth that the mussels use to attach themselves to rocks. Also, check my instructions on How to cook mussels.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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