MUSSELS
Mussels are a staple of Italian coastal cooking, appreciated for their rich, briny flavor and tender texture. Known as cozze in Italian, they are used throughout the country in pasta, soups, risottos, baked dishes, and simple preparations with garlic, parsley, and olive oil. This guide covers their characteristics, how to choose, clean, and store them, and the traditional ways Italians cook mussels.
Quick Facts
Shellfish Type
Bivalve mollusks with elongated, dark shells, naturally found attached to rocks and other surfaces in coastal waters.
Italian Name
Known as cozze in most of Italy, although several regional names are also used in local culinary traditions.
Where They’re Used in Italy
Common throughout Italy’s coastal regions, with particularly strong traditions in southern Italy and along both the Adriatic and Tyrrhenian coasts.
Flavor
Rich, savory, and distinctly briny, with a natural sweetness and a pronounced taste of the sea.
Texture
Tender and slightly firm when cooked correctly. Prolonged cooking can quickly make mussels tough and rubbery.
How to Choose
Choose fresh mussels with intact, tightly closed shells and a clean sea-like aroma. Live mussels that are slightly open should close when tapped.
Cleaning
Scrub the shells, remove any external debris, and pull away the fibrous beard before cooking.
How They’re Cooked
Usually cooked briefly over relatively high heat until the shells open, often with olive oil, garlic, parsley, wine, or tomato.
Best Italian Uses
Impepata di cozze, cozze alla marinara, pasta and risotto, seafood soups, tiella barese, stuffed or baked mussels, and mixed seafood dishes.
Storage
Keep fresh live mussels refrigerated and cook them as soon as possible. Do not store them submerged in fresh water or sealed in an airtight container.
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