Mussels Marinara

The Sea, Opened by Heat

There is a particular kind of anticipation that comes with mussels — the way they hold themselves closed until the very last moment, then surrender slowly to the warmth of the pot. It feels less like cooking and more like an act of patience rewarded. A good marinara carries them gently, the wine lifts everything, and the herbs arrive quietly at the end. This is a dish that asks very little of you and returns something deeply generous — the smell of the sea meeting the soft abundance of a slow-simmered sauce.

Ingredients

• 3 tablespoons Alessi Extra Virgin Olive Oil
• 1 small white onion, finely chopped
• 2 teaspoons Alessi Garlic Puree
• 1 cup white wine
• 1 jar Alessi Chunky Marinara
• 1 tablespoon fresh chopped oregano leaves
• 1 tablespoon fresh chopped parsley leaves
• 4 pounds fresh mussels, debearded, scrubbed and rinsed
• Alessi Sea Salt
• Alessi Black Peppercorns, freshly ground
• 1 tablespoon fresh chopped basil leaves

Instructions

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