Non-VegetarianMarchigiana cuisine Starters

Cozze alla Marinara Marchigiana

Name: Cozze alla Marinara Marchigiana
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Marchigiana
Ingredients: 1.5 kg fresh mussels; 45 ml Extra virgin olive oil; 3 cloves Garlic; 150 g ripe plum tomatoes; 100 ml Dry white wine; 20 g fresh flat-leaf parsley; 0.5 tsp Black pepper; 4 slices pane casereccio

A coastal Marche dish of plump mussels steamed with garlic, Verdicchio white wine, a light touch of tomato, and flat-leaf parsley, known locally around Ancona as moscioli alla marinara.

🇮🇹Italy· Marche

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 320 kcal

Ingredients

0 of 8 gathered

Servings

1½ kg fresh mussels — scrubbed and debearded, preferably wild Conero moscioli if available
45 ml Extra virgin olive oil — preferably Marchigiano coastal oil
3 cloves Garlic — peeled and finely sliced
150 g ripe plum tomatoes — peeled and finely diced
100 ml Dry white wine — preferably Verdicchio dei Castelli di Jesi
20 g fresh flat-leaf parsley — finely chopped, divided
½ tsp Black pepper — freshly cracked
4 slices pane casereccio — thickly cut country bread, toasted for dipping

Equipment

•Wide heavy-bottomed pan with lid
•Stiff scrubbing brush
•Colander
•Chef's knife
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 320 kcal
fat: 11 g
carbs: 24 g
fibre: 2 g
protein: 26 g
calories: 320 kcal

Instructions

1
Scrub the mussel shells under cold running water with a stiff brush and pull away the fibrous beards.
2
Discard any broken mussels or open shells that do not close when tapped firmly against the work surface.
3
Heat the extra virgin olive oil in a wide, heavy-bottomed pan over medium heat.
4
Add the sliced garlic and half of the chopped parsley, cooking for one minute until fragrant without letting it colour.
5
Stir in the diced tomatoes and cook gently for three minutes until they soften into the oil.
6
Tip the cleaned mussels into the pan and pour in the dry white wine.
7
Cover the pan tightly with a lid and increase the heat to high.
8
Cook for four to five minutes, shaking the pan occasionally, until all the shells have steamed open.
9
Remove the lid, discard any mussels that remain firmly closed, and take the pan off the heat.
10
Grind over fresh black pepper and scatter the remaining chopped parsley across the top.
11
Ladle the mussels and their savoury juices into wide shallow bowls alongside toasted slices of rustic bread.

Chef's tips

Do not add any extra salt to the pan, as the mussels release naturally briny sea water as they open. Keep the tomato light; Marchigiano coastal marinara uses just enough tomato to blush the broth, leaving the mussel flavour clear.

Ingredient substitutions

Verdicchio dei Castelli di Jesi → any crisp, dry Italian white wine such as Trebbiano or Bianchello del Metauro
fresh plum tomatoes → 150 g of canned peeled Italian plum tomatoes, drained and roughly chopped

Storage

Cooked mussels are best eaten immediately; leftovers may be stored in their strained broth in a sealed container in the fridge for up to 24 hours.

Reheating

Reheat gently in a covered pan over low heat for two to three minutes just until warmed through, taking care not to boil.

Common mistakes to avoid

•Overcooking the mussels until they shrink, become rubbery, and release excessive liquid.
•Adding table salt to the pan, which results in an overwhelmingly salty broth.
•Adding too much tomato sauce, turning a delicate coastal marinara into a heavy ragù.

Serving suggestions

Serve immediately in warm earthenware bowls with toasted country bread to mop up the broth.Pair with a chilled glass of Verdicchio dei Castelli di Jesi or Passerina.