Cozze Umbro Mussels in Italian Tomato Sauce
Dive into the bold and rustic flavors of Cozze Umbro, a classic Italian dish featuring succulent mussels bathed in a rich and zesty tomato sauce. This vibrant recipe combines briny fresh mussels with the warmth of garlic, the heat of red chili flakes, and the brightness of fresh parsley and basil, all simmered together with dry white wine and crushed tomatoes to create a deeply flavorful sauce. Perfect for an elegant appetizer or a satisfying main course, this dish is served with lemon wedges and crusty bread, ideal for soaking up every last drop of the aromatic broth. Ready in just 35 minutes, Cozze Umbro is your go-to recipe for a quick yet impressive Italian seafood experience.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 3 tablespoons olive oil
- 4 large garlic cloves
- 0.5 teaspoons red chili flakes
- 0.5 cups dry white wine
- 1 14-ounce can crushed tomatoes
- 2 tablespoons fresh parsley
- 6 fresh basil leaves
- 1 teaspoons salt
- 0.25 teaspoons black pepper
- 4 lemon wedges
- 1 loaf crusty bread
Instructions
Rinse the fresh mussels thoroughly under cold running water. Discard any mussels that are cracked, damaged, or do not close when tapped. Use a brush to scrub off any dirt or debris, and remove the beards by pulling them out firmly toward the hinge.
Heat the olive oil in a large, deep skillet or pot over medium heat.
Peel and finely slice the garlic cloves. Add the garlic and red chili flakes to the hot oil, sautéing for 1-2 minutes until fragrant but not browned.
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate slightly.
Stir in the crushed tomatoes, salt, and black pepper. Lower the heat to medium-low and let the sauce simmer gently for 8-10 minutes, stirring occasionally.
Add the cleaned mussels to the skillet, tossing to coat them in the tomato sauce. Cover the skillet with a tight-fitting lid and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed after cooking.
Finely chop the fresh parsley and tear the basil leaves into pieces. Sprinkle both herbs over the mussels and gently stir them into the sauce.
Transfer the mussels and sauce to a serving dish. Serve immediately with lemon wedges on the side and crusty bread for dipping.
Nutrition Facts
Calories |
3574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 8005 mg | 348% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 22.2 g | ||
| Protein | 274.4 g | 549% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1302 mg | 100% | |
| Iron | 63.0 mg | 350% | |
| Potassium | 5921 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
