Mussels in Tomato & White Wine Garlic Sauce (Guazzetto di Cozze)

This steamed mussels recipe uses plump fresh black Sardinian mussels steamed in a tomato, white wine, and garlic sauce - and it only takes 15 minutes for the whole meal to come together! 

How Long Does it Take to Prepare and Cook Mussels?

Cooking mussels is incredibly easy. They only take about 5 minutes to fully steam open, making them a quick, simple, and healthy choice for any meal. But preparing mussels can be a bit of work, depending on how "clean" they are when you buy them.

You can usually buy them already scrubbed clean or, at the very least, free of the mud and grit that is part of a mussel's life and habitat.

When mussels are available pre-cleaned, they make for a really easy meal solution. In which case, the only work involved in getting these bivalves to the dinner table is removing their beards (the scrubby little part connected to the mussel) and letting them soak a while first.

Soaking mussels is necessary to allow them to release any sand and grit they may be holding onto inside their shells. Use the trick of adding some flour and salt to the soaking water, which ensures you won't end up eating sand.

For this recipe, I've used mussels from Sardegna (Sardinia), but you can use any variety of sustainable mussels, like PEI mussels (Prince Edward Island mussels), which are especially tasty.

How to Avoid Over-Cooking Mussels

When steaming mussels or clams, keep a large bowl next to the steaming pot.  As soon as the mussels begin to open, remove them to the bowl individually using a pair of tongs. This will keep the mussels (or clams) from becoming overcooked and rubbery.  All mussels tend to open up within about 5 minutes. Clams tend to take about 8 minutes.

When the mussels have all opened up, you should have an empty pan full of mussel (or clam) juice and sauce, which you may choose to reduce slightly or serve as is. Whenever you're ready to eat, simply place the mussels (or clams) back into the pan and serve while still hot.

NOTE: If you happen to have any leftover mussel white wine sauce, refrigerate overnight and use it to make pasta the next day.  I usually freeze it so I can pull it out for a really simple and delicious mussel-flavored pasta later on. It's delicious and a great way to get the most out of these shellfish.

Green Mussels Versus Black Mussels - What's the Difference?

There are a few differences between black mussels and green mussels. Black mussels have a deep blue-black shell, whereas green mussels have a grey-brown shell with a bright green colored lip around the edge (they're really pretty).

Black mussels also tend to be smaller (around 2-3 inches).  Green mussels are larger, around 5 ½ to 6 inches. And of course, the flavor of both of these mussel varieties also depends on whether they're farmed or grown in their natural habitats. 

The best way to understand the flavor and textural difference between green and black mussels is to eat them for yourself.

The main differences in flavor and texture of black and green mussels:

• Green mussels tend to be chewier and work well in recipes for steaming or frying because they tend to have a less delicate flavor than their black mussels cousins. Most green mussels are farmed, making them more expensive than black mussels.
• Black mussels have a more delicate texture and a slightly briny flavor.

Guazzetto di Cozze (Mussels in Tomato + White Wine Garlic Sauce) Ingredients

You'll be happy to know this recipe for steamed mussels uses only a handful of ingredients (most of which you probably already have in your pantry). You can always add even more flavor by adding sausage and mushrooms to your steamed mussels.

• sustainable mussels
• tomato passata (sub crushed tomatoes, or plain tomato sauce)
• extra virgin olive oil
• garlic clove
• dry white wine (pinot grigio, sauvignon blanc, etc.)
• parsley
• grape tomatoes (optional but recommended)
• dried chili pepper (or crushed red pepper flakes)
• Grana Padano, Parmigiano-Reggiano, or Parmesan cheese (optional garnish)

Below Photo of Mussels in Tomato White Wine and Garlic Sauce (Cozze di Guazzetto) From a Restaurant Here in  Italy

When I first tasted this dish, it was really good, but I knew immediately I could easily recreate it at home and get way more mussels for the money. This dish was the inspiration behind this recipe.

How to Make Guazzetto di Cozze (Mussels in Tomato and White Wine Garlic Sauce)

1. Clean the mussels. Discard any mussels that are cracked or open. With the remaining mussels, remove the "beard" from each by tugging and sliding upwards. This should easily remove the beards. Place de-bearded mussels in a bowl of water until all beards have been removed. If the mussels have been prewashed and de-bearded, you may proceed with soaking them.  However, if mussels have grit or mud on the shells, you'll need to scrub each one clean with a heavy-duty scrubber.
2. Soak the mussels. Add the debearded and cleaned mussels to a large bowl, sprinkle ¼-1/2 cup of flour over the surface, add 1-2 tablespoons of sea salt, and cover with water. Stir everything around with your hand to incorporate the flour into the water. Set a timer for 1 hour. After the mussels have soaked, rinse each one under running water and place them in a clean bowl.
3. Heat olive oil and smashed garlic in a sauté pan or dutch oven. Cook the garlic over medium heat until it's lightly blistered and blonde but not browned.
4. Add the tomato purée and parsley. Add the tomato purée and parsley, increase the heat to medium-high, and sauté for about five minutes.
5. Add the wine & cook the mussels. Turn the heat to high and add the white wine, give the mixture a quick stir, and add the mussels.  Immediately cover with a lid and shake the pan (while still on the heat source) occasionally to move the mussels around. After about 2 minutes, check for any mussels that have steamed open and remove them using a pair of tongs to a separate bowl. Place the lid back on if needed and continue checking to remove cooked mussels until all have opened and removed. Discard any mussels that don't open.
6. Add the remaining ingredients to the mussels sauce. Throw in the butter, chopped parsley, and diced tomatoes, and cook for a couple of minutes until the butter is melted and the sauce comes together. Add the mussels back to the pot, toss everything together, and serve with French Fries or a baguette of bread. Enjoy!

Italian Mussels Guazzetto Step-by-Step Recipe Photos and Instructions

What to serve with Mussels Guazzetto (Mussels in Tomato-White Wine Garlic Sauce)

Here are a few of our favorite recipes to make when we're cooking mussels.

• Frites or French fries
• Starburst Vinaigrette with mixed baby lettuce greens or arugula
• 4-Minute Perfect Pan-Seared Shrimp
• Diver Scallops au Gratin (Capesante Gratinate)