Cozze Alla Marinara

For the cozze alla marinara, brush mussels well under cold running water and remove beards. Discard mussels with open shells that cannot be closed or those that are damaged. Leave one clove of garlic whole, finely chop the others.

In a suitable pan, heat olive oil and saute the chopped garlic with half the parsley over very low heat rather than frying. After about 5 minutes, pour in the white wine and season with chili and sea salt. Add mussels and saute, covered, over high heat, shaking often, until all shells have opened.

Toast bread slices and rub with remaining garlic clove. Divide mussels among soup plates and pour broth over them. Sprinkle with the remaining parsley, season with ground pepper and serve each with a garlic toast the cozze alla marinara.

Preparation Tip:

COOKING TIME: Mussels a few minutes The broth becomes even richer if you cook 1-2 diced tomatoes or 2-3 tablespoons of fish stock.

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