Mussels in Red Sauce

Mussels in Red Sauce - Zuppa di Cozze in Tomato Sauce.  An excellent appetizer to be enjoyed all year long.

Mussels in Red Sauce


For 2 Person(s)

For the Mussels:

  • 4 tablespoons extra virgin olive oil, divided
  • 6 cloves garlic, whole, divided
  • 2 pounds mussels
  • 1/2 cup white wine
  • 2 tablespoons fresh parsley
  • salt and hot pepper, as desired
  • 14 ounces crushed tomatoes
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  1. Wash the mussels under fresh water, scrape the shells as necessary  and remove all the beards.
  2. Add 2 tablespoons of extra virgin olive oil and 3 cloves of garlic into a pot.
  3. Once the garlic turns golden, add the mussels. Occasionally stir the mussels. After 4 minutes, add the white wine and 1 tablespoon of the parsley. Cook for another 3 minutes and set aside. By now all the mussels will have opened. Any mussels that do not open discard as they may not be good.
  4. In another pan, add 2 tablespoons of extra virgin olive oil and the other 3 cloves of garlic. Once the garlic turns golden, add the crushed tomatoes and  salt and hot pepper as desired.
  5. Let the tomatoes cook for 4 minutes. Filter the broth from the mussels and add it to the sauce. Let everything cook for 3 more minutes.
  6. Add the mussels to the sauce and the remainder of the parsley. Cook for 7 more minutes and serve with crusty Italian bread.

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