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Mussels Marinara at Mama Isa's Cooking School

Welcome back to the Mama Isa's Cooking School and to her blog!

Cozze saltate alla marinara | Mussels Marinara

Mama Isa's Mussels Marinara (Cozze Alla Marinara Sauce)
1 kg of fresh mussels
3 tbsp extra-virgin olive oil
4 cloves of garlic, minced
Freshly ground black pepper, to taste
Peperoncino (optional)
Fresh parsley, chopped
black pepper
POLPA di POMODORO MUTTI (diced tomatoes 400 g)

Remove the beards and scrub the mussels clean using a table knife to scrape impurities or a steel wool sponge.

In a large saucepan heat the evoo with the garlic over medium heat (if you like add a little bit of peperoncino).
Add the mussels, cover and cook until they open, 3 to 5 minutes. The saucepan must be broad enough so that the mussels don’t need to be piled up more than 3 deep.

Check the mussels frequently, turning them over, and remove them when all the mussels have opened up their shells.
Pour the mussels in a bowl.

In another large saucepan add evoo, fresh parsley chopped, and garlic. Sautee for 1-2 minutes and add the tomato, cook for 5 minutes, then add the mussels stock, cook for 3-4 minutes.
Add the mussels, mix (if you like on the top fresh grounded black pepper).

Serve with bread or bruschetta for dipping in the sauce.

Mussels Marinara at Mama Isa's Cooking School Venice area Italy

Buon Appetito!