Authentic Marinara Mussels (No, There’s No Tomato!) | The Popular Italian Appetizer

Think all marinara dishes have tomato? Think again! 🍅🚫
In Italy, Authentic Marinara Mussels — or “Cozze alla Marinara” — are made without tomato sauce. Just fresh mussels, garlic, parsley, olive oil, and white wine… that’s it! Simple, light, and packed with flavor.

In this video, I’ll show you step-by-step how to make this classic Italian appetizer, perfect for summer gatherings, seafood dinners, or your next aperitivo.

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Get full recipe and tips & tricks here: https://www.micaelaskitchen.com/the-authentic-marinara-mussel-recipe/

INGREDIENTS🔻
• 1.5 kg (3 lb 5 oz) mussels — Look for plump, tightly closed shells that smell fresh like the sea. Remember, freshness is crucial for both flavor and safety.
• 80 ml (⅓ cup) extra virgin olive oil — The olive oil forms the base of your sauce.
• 2 garlic cloves — The pungent garlic infuses the oil with its flavor.
• 2 tablespoons chopped parsley — Fresh parsley adds a bright, herbaceous note that complements the briny mussels perfectly.
• 50 ml (3 tbsp plus 1 tsp) dry white wine — The wine adds acidity and depth, helping to steam open the mussels and create a delicious broth.

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Did you know real Marinara Mussels don’t have tomato sauce?
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#ItalianSeafood #AperitivoTime #NoTomatoappetizer

If you love seafood and simplicity, 
get ready to bring the taste of coastal Italy right into your kitchen.
Today, we’re making Authentic Marinara Mussels – a traditional dish bursting with 
fresh flavor, and no tomato sauce in sight! Start with 1.5 kilograms of fresh mussels.
Rinse them under cold water, scrub the shells, and remove the beards. Discard any 
open ones that don’t close when tapped. In a large skillet, heat 80 milliliters of 
extra virgin olive oil over medium heat. Add 2 whole garlic cloves. Let 
them sizzle and brown slightly, infusing the oil with their rich aroma.
Once golden, remove the garlic. It did its job! Add your cleaned mussels to the hot, fragrant oil. Stir gently and cook for 2 to 3 minutes, until 
they begin to open and release their briny juices. Sprinkle in 2 tablespoons of 
freshly chopped parsley – the brightness will lift the entire dish.
Then pour in 50 milliliters of dry white wine. Let it bubble for a minute to burn off the 
alcohol and let the aroma take over your kitchen! Cover the skillet with a lid. Let 
the mussels steam for 5 to 6 minutes, or until they’ve all opened up beautifully. Stir once or twice to coat them 
evenly in that delicious broth. And that’s it! Serve immediately with some crusty bread to soak up every drop of that 
garlicky, herby, sea-scented broth. If you loved this authentic Italian 
recipe, don’t forget to like, subscribe, and hit the bell icon for more simple 
Mediterranean magic from Micaela’s Kitchen. Share it with a seafood lover and 
let me know in the comments what you’d pair it with!
Buon appetito!