Cozze e Salsa Rossa -- Mussels in Red Sauce Recipe

Name: Cozze e Salsa Rossa -- Mussels in Red Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (1-3/4 lb. each) Italian plum tomatoes, with juice; 2 tbsp. extra virgin olive oil; 1 lg. onion, diced; 4 cloves garlic, mined coarsely; 2 cans (6 oz. each) tomato paste; 1-1/3 cup dry white wine; 1 tsp. oregano; 1 tsp. basil; 2 tsp. parsley; 4 lb. fresh mussels; Salt & Pepper to taste

Servings: persons

1
Preparation of mussels: emove the beard that usually is attached to the mussel, if the fishmonger has not already done so.
2
Scrub the mussels with a stiff brush and rinse well under cold water.
3
Reserve the juice of the tomatoes, and coarsely chop the plum tomatoes; set aside in a bowl, with the juice.
4
In a stock pot, heat the olive oil over medium heat.
5
Add the, onion and garlic.
6
Saute for a few minutes until limp and translucent, not brown.
7
Add the tomato paste and cook, for a few minutes, stirring constantly so that the paste does not burn.
8
(It will burn quickly.)
9
Add wine, tomatoes and juice, salt and pepper.
10
Add oregano, parsley and basil.
11
Bring to a rapid boil, then lower heat and simmer for about 1/2 hour to allow the flavors to mingle and the tomatoes to cook.
12
Bring heat up to a strong simmer or low boil, and add mussels.
13
Cook for about 5-10 minutes, covered.
14
Shake the pan to ensure even cooking of the mussels, do not uncover.
15
Check after 10 minutes.
16
All the mussels should be open.
17
They are done.
18
Discard any that did not open.
19
Serve immediately in bowls with plenty of sauce and crusty Italian bread to sop up the tasty sauce.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cans (1-3/4 lb. each) Italian plum tomatoes, with juice, 2 tbsp. extra virgin olive oil, 1 lg. onion, diced, 4 cloves garlic, mined coarsely, and more.

Yes, Cozze e Salsa Rossa -- Mussels in Red Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cozze e Salsa Rossa -- Mussels in Red Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions