Cozze alla tarantina
Cozze alla tarantina are a seafood dish from the Gallurese tradition that celebrates the precious mussels of Olbia. Prepared with the simple yet refined trio of tomato, garlic, and parsley, they represent the essence of Sardinian coastal cuisine: genuine ingredients that allow the salty and delicate flavour of the sea to shine through.
Preparation
- 1
Clean the mussels by scrubbing them under cold running water with a brush, removing the beards and any sand residue. Discard any that are damaged or do not close.
- 2
Finely chop the garlic and brown it in a large pan with extra virgin olive oil over medium heat until it becomes fragrant.
- 3
Add the peeled tomatoes, crushing them slightly with a spoon, and season with salt and pepper. Let the sauce simmer for 5-7 minutes.
- 4
Pour the cleaned mussels into the pan with the hot sauce and cover with a lid.
- 5
Cook over medium-high heat for approximately 10-12 minutes, shaking the pan occasionally, until all the mussels have opened.
- 6
Discard any mussels that remain closed. Sprinkle with freshly chopped parsley and serve hot directly in the pan or in individual bowls.
Chef's Tips
Use the freshest mussels possible, preferably from Olbia. The secret lies in simplicity: avoid excessive seasonings so as not to mask the delicate flavour of the sea.