COZZE ALLA TARANTINA
A traditional dish from Apulian cuisine
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
45 min (COOK TIME: 30 min / PREP TIME: 15 min)
Easy
4 People
Ingredients
-
1.5
kg
mussels
-
400
g
Mutti Peeled tomatoes (Pelati)
-
3
cloves
garlic
-
100
ml
white wine
-
1
small buch of parsley
-
salt
-
1
pinch
chili flakes
-
40
ml
olive oil
Cozze alla Tarantina: A Taste of Apulia
A rustic and flavorful dish rooted in Apulian tradition, where simplicity and flavor meet. Cozze alla tarantina, as the name suggests, originated in the Taranto area, famous for some of the oldest and most renowned mussel farming in Italy. The secret of this recipe lies in its double cooking technique: the mussels are first opened separetely, and their liquid is later used to enrich the tomato sauce. This method results in a sauce that is rich, savory, and full-bodied, without being watery.
The Secret to Its Flavor
This technique yields a dense and intensely flavored sauce, quite distinct from typical mussel stews. What enhances the authentic taste? The use of Mutti Peeled Tomatoes, ideal for creating a velvety, sea-scented tomato base. A dish that wins over thanks also to the contrast between the delicacy of the tomatoes and the savoriness of the seafood.
Tasty Variations
Some regional versions include a touch of fresh chili for a spicy and lively note; or, for an even more rustic experience, the dish is served accompanied by toasted bread cubes for dipping. The addition of freshly chopped parsley on top confers a distinctive aroma to the whole dish. A recipe that describes Apulia‘s essence in every bite: traditions, simple ingredients and passion for good cooking.
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Cozze alla Tarantina: A Taste of Apulia
A rustic and flavorful dish rooted in Apulian tradition, where simplicity and flavor meet. Cozze alla tarantina, as the name suggests, originated in the Taranto area, famous for some of the oldest and most renowned mussel farming in Italy. The secret of this recipe lies in its double cooking technique: the mussels are first opened separetely, and their liquid is later used to enrich the tomato sauce. This method results in a sauce that is rich, savory, and full-bodied, without being watery.
The Secret to Its Flavor
This technique yields a dense and intensely flavored sauce, quite distinct from typical mussel stews. What enhances the authentic taste? The use of Mutti Peeled Tomatoes, ideal for creating a velvety, sea-scented tomato base. A dish that wins over thanks also to the contrast between the delicacy of the tomatoes and the savoriness of the seafood.
Tasty Variations
Some regional versions include a touch of fresh chili for a spicy and lively note; or, for an even more rustic experience, the dish is served accompanied by toasted bread cubes for dipping. The addition of freshly chopped parsley on top confers a distinctive aroma to the whole dish. A recipe that describes Apulia‘s essence in every bite: traditions, simple ingredients and passion for good cooking.
COZZE ALLA TARANTINA: Method
- Scrape the shells with a knife to remove any impurities and pull off the beard (byssus). Rinse thoroughly under cold running water.
- In a large sauté pan, heat half the olive oil with a few parsley stems and one garlic clove lightly crushed with the flat side of a knife. Add the mussels, sauté for one minute, then deglaze with the white wine. Cover with a lid and cook for a few minutes until the mussels begin to open.
- As each mussel opens, remove it from the heat and set aside. Once all are cooked, filter the cooking liquid through a fine-mesh sieve and reserve it for later use.
- In another pan, heat the remaining olive oil with one minced or crushed garlic clove. Add the Mutti Peeled Tomatoes (Pelati) and break them up with a wooden spoon. Sprinkle in the chili flakes. Pour in the filtered mussel liquid and simmer uncovered or partially covered for about 20 minutes, allowing the sauce to thicken and the flavors to concentrate.
- Taste the sauce and adjust seasoning with salt if necessary. Add the cooked mussels to the sauce, stir gently, and finish with a sprinkle of freshly chopped parsley.
- Serve immediately with slices of toasted bread rubbed with garlic and drizzled with olive oil.
