Cozze alla marinara. All dishes called alla marinara were originally prepared by fishermen from the ingredients readily available to them on board. This dish is very simple, but delicious all the same.
2 kilograms Mussels, cleaned
Plenty of pepper
Heat a dry pan to a high heat.
Add the mussels and plenty of black pepper.
As soon as all the mussels have opened, remove from the heat and sprinkle on the parsley.
Serve in bowls along with the liquid they released during cooking. Mop up the juice with some crusty bread.
Tiella di patate, riso e cozze. Tiella alla Barese. Riso patate cozze. Finally the definitive recipe! This recipe was given to me by Tiziana who is one of the best cooks in Bari (or so her friend Rosa tells me 😉 ) Many thanks Tiziana. It uses mussels which have been opened when they are still raw. My fish monger did this for me, but in the UK you’ll probably have to do this yourself. Here’s a link to show you how. Good luck 🙂
1.5kg potatoes, sliced
300g risotto rice, soaked in cold water
1kg mussels, opened on the half shell – reserve the liquid