Cozze alla Tarantina (Mussels Tarantina Style)
Cozze alla Tarantina is a traditional Italian appetizer that combines the delicate flavor of mussels with a zesty tomato sauce, garlic, fresh chili, and a touch of white wine. This dish is simple yet full of flavor, making it a fantastic starter for any seafood lover. Whether you’re hosting a dinner party or enjoying a family meal, Cozze alla Tarantina offers an authentic taste of Southern Italy, specifically the region of Taranto in Puglia.
Servings: 4
Category: Antipasti (Appetizers)
Ingredients
| Ingredient | Quantity |
|---|---|
| Mussels (fresh) | 1 kg |
| Tomato pulp (polpa di pomodoro) | 400g |
| Garlic | 2 cloves |
| Fresh chili pepper (optional) | 1 |
| White wine | 50 ml |
| Extra virgin olive oil | 40 ml |
| Black pepper | To taste |
| Salt | To taste |
| Fresh parsley (for garnish) | To taste |
| Pugliese bread (or any rustic bread) | 8 slices |
Nutritional Information
This dish is rich in protein and healthy fats, thanks to the mussels and extra virgin olive oil. It’s also low in carbohydrates, making it suitable for those following low-carb diets. Mussels are an excellent source of omega-3 fatty acids, vitamins, and minerals like iron and zinc.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 220 kcal |
| Protein | 26 g |
| Carbohydrates | 12 g |
| Fats | 10 g |
| Fiber | 2 g |
| Sodium | 380 mg |
Instructions
1. Prepare the Mussels
Start by thoroughly washing the mussels under cold running water. Use the edge of a knife or a scrubbing brush to remove any dirt or barnacles from the shells. After cleaning, discard any mussels that are already open or damaged.
2. Sauté the Base Flavors
In a large pan, heat half of the extra virgin olive oil over medium heat. Add one whole clove of garlic (peeled) and a small bunch of fresh parsley (leave it whole). Let the garlic infuse the oil for a couple of minutes. Then, pour in the white wine and allow it to evaporate for a minute or so to create a flavorful base. Cover the pan with a lid and set aside for later.
3. Prepare the Tomato Sauce
In another pan, heat the remaining olive oil over low heat. Add the fresh chili pepper and the second clove of garlic, slightly crushed to release its aroma. Sauté gently, making sure the garlic doesn’t burn. Once fragrant, add the tomato pulp, salt (just a pinch, as mussels are naturally salty), and a generous amount of freshly ground black pepper. Stir the sauce occasionally and allow it to simmer for about 5-6 minutes, letting the flavors meld together.
4. Cook the Mussels
Return to the mussels: carefully transfer them to the first pan, where the garlic and parsley have flavored the oil. Increase the heat to medium-high, and cover the pan again. Let the mussels cook for around 6-7 minutes until all of them open up. Keep an eye on them, and discard any that remain closed.
Once the mussels have opened, remove them from the pan, keeping the broth. Strain the broth through a fine sieve to remove any sand or impurities. Set the broth aside for later use.
5. Combine with Tomato Sauce
Pour the strained broth from the mussels into the tomato sauce. Stir to combine, and let the sauce simmer for another 10 minutes, allowing it to thicken and intensify in flavor. Taste the sauce and adjust seasoning if needed.
6. Prepare the Bread
While the sauce is simmering, slice the Pugliese bread (or any rustic bread of your choice) into thick slices. Arrange them on a baking tray lined with parchment paper. Drizzle a little olive oil over the bread slices and toast them under the grill of your oven at 250°C (480°F) for about 3 minutes, or until golden brown and crispy.
7. Final Assembly
Once the sauce is ready, add the cooked mussels back into the pan. Stir gently to coat the mussels in the tomato sauce. Let everything cook together for a further 3 minutes, allowing the flavors to combine.
Chop fresh parsley finely and sprinkle it over the mussels just before serving for a burst of freshness. You can also add a final twist of black pepper if desired.
8. Serve
Arrange the toasted bread slices on a platter. Serve the mussels and tomato sauce on a large plate or in individual bowls. The bread is perfect for dipping into the flavorful sauce and soaking up all the delicious juices.
Tips for Success
- Fresh Mussels: Always use fresh mussels for the best flavor. Ensure they are tightly closed before cooking. If any are open and don’t close when tapped, discard them.
- Don’t Overcook: Mussels cook quickly, so be careful not to overcook them. Once they open, they’re done.
- Adjust the Heat: If you prefer a milder dish, you can skip the chili or use less. For a spicier kick, add more chili or a pinch of red pepper flakes.
- Rustic Bread: If Pugliese bread is not available, any crusty bread like ciabatta or baguette will work well to soak up the tomato sauce.
Conclusion
Cozze alla Tarantina is a quintessential Italian appetizer that perfectly balances the briny goodness of mussels with the rich and tangy flavors of tomato, garlic, and chili. Whether served as an antipasto or as part of a seafood feast, this dish will bring a taste of Italy to your table, delighting guests and family alike. The addition of crispy, olive oil-soaked bread makes this meal even more irresistible, giving you a dish that’s both comforting and full of flavor. Enjoy!
