Cozze alla Marinara

Ingredients

• 2 kgmussels — scrubbed
• 400 gSan Marzano tomatoes — crushed
• 4 clovesgarlic — sliced
• 120 mldry white wine
• 4 tbspextra virgin olive oil
• 3 tbspflat-leaf parsley — chopped
• to tastefine sea salt

Method

1. Begin by cleaning the mussels: Rinse 2 kg of mussels under cold running water, scrubbing them with a stiff brush to remove any debris. Use a small knife to scrape off any barnacles or dirt. Pull out the beards by grasping them firmly and pulling towards the hinge of the shell. Discard any mussels that are open and do not close when tapped.
2. Dice 400 g of San Marzano tomatoes into small pieces, ensuring they are ready to add later. Peel and thinly slice 4 cloves of garlic. Chop 3 tbsp of flat-leaf parsley finely and set aside for the final garnish.
3. In a large, wide pot, heat 4 tbsp of extra virgin olive oil over medium heat. Add the sliced garlic and sauté gently until it becomes fragrant and just begins to turn golden, about 1-2 minutes. Be careful not to let the garlic brown, as it will turn bitter.
4. Add the diced tomatoes to the pot, stirring them into the garlic and oil. Allow them to cook for about 3-4 minutes until they start to break down and release their juices, creating a light sauce.
5. Increase the heat to high and pour in 120 ml of dry white wine. Let it simmer for a minute to allow the alcohol to evaporate, leaving a fragrant base. This step will help to infuse the mussels with a rich, aromatic flavor.
6. Add the cleaned mussels to the pot, covering it with a lid. Cook the mussels, shaking the pot occasionally, until they open, which should take about 5-7 minutes. The mussels are done when they have opened fully and are plump; discard any that remain closed.
7. Remove the pot from the heat and sprinkle the chopped parsley over the mussels. Add fine sea salt to taste, keeping in mind the natural salinity of the mussels. Drizzle with a bit more olive oil for richness and serve immediately, ensuring each serving gets plenty of the flavorful broth.