Professionally trained chef and owner of Food Lover's Odyssey Vacations. Sharing my love for the food, wine and culture of Italy and France with travelers since 2009.Read More
Love Neapolitan food and its region? – Join me and taste and cook the best pizza, pasta & pastries this region offers on an 8-day/7-night all-inclusive vacation to the Amalfi Coast! We'll definitely be tasting and making dishes like this one.
Food Lover's Amalfi Coast Vacation – Reserve your spot today!
The juices from the mussels and the tomatoes make a succulent sauce. Don’t forget to place the crostini at the bottom of your bowl before adding the mussels. The toasted bread will have soaked up the juice and all the flavors by the time you get to the bottom.
This recipe was adapted from the dish Giancarlo made for our dinner in Rome. I hope you try it and enjoy it. Let me know how it comes out.
(Cozze alla Marinara)
(Serves 4 people)
For the crostini:
About 20 slices of bread, from one baguette
4 to 5 tablespoons extra-virgin olive oil
1 garlic clove, sliced in half
For the mussels:
4 pounds mussels
1 cup wine
1/3 cup lemon juice, from 3 to 4 lemons
About 1/4 cup olive oil
6 cloves garlic, finely diced
1 small onion, finely diced
1 stalk celery, finely diced
3 to 4 teaspoons red pepper flakes
32 ounces peeled, diced tomatoes
2 teaspoons dried oregano
1 bunch, flat-leaf parsley, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
2 lemons, sliced in wedges (optional)
Preheat an oven to 375ºF
To make the crostini, brush both sides of each of the slices of bread with olive oil. Bake for 8-10 minutes until lightly browned. Rub each side of the crostini with the sliced garlic. Set aside.
To prepare the mussels, clean the mussels under running water, discarding any with broken shells. Trim the “beard” (the stringy portion) from the side. In a sauté pan big enough to hold all the mussels in one layer, add the mussels, wine and lemon juice. Cover and steam over medium heat until almost all the mussels have opened, about 10 minutes. (Discard any that haven’t opened.) Strain the liquid and set it and the mussels aside, separately.
In a large sauté pan, heat the olive oil and add the onions and celery and cook until they are transluscent, about 5 minutes. Add the garlic and red pepper flakes and cook for another minute. Add the tomatoes and 1 1/2 cups of the mussel cooking liquid oregano and 1/3 of the chopped parsley. Turn the heat to high. Keep the heat high until it starts to boil, then turn the heat down to medium and cook another 10 minutes, reducing a bit. The sauce should be quite dense. If it’s too dense, add more of the mussel cooking liquid. Add the mussels and reheat. Taste and add more salt if needed, plenty of freshly ground pepper, and the remaining parsley.
To serve, place a crostini at the bottom of each of 4 individual bowls. Spoon the mussels into the four bowls, distributing them evenly. Pour the sauce over the mussels. Add three crostini to each bowl and lemon wedges if desired. Enjoy!
Dining Around Naples with Napoli Unplugged
Pasta alla Genovese and Other Neapolitan Sauces at Citta del Gusto
Photo Tour of Spaccanapoli and Napoli's Historic Center
Pasta con Le Sarde and Cooking in Palermo
Pizza Lover's Odyssey in Naples Italy
Journey Through the Pastries of Napoli
Taste of the Sea and Spaghetti Siracusana
Nero di Seppie – A Traditional Venetian Dish
Roman Pasta Dishes and 10 Places to Eat Them in Rome