Ingredients For 4 people: 1.5–2 kg fresh mussels (preferably Delta mussels or high quality) 1 large onion or 2 medium ones 2 cloves of garlic 400 g natural crushed tomatoes (or 3–4 grated ripe tomatoes) 1 glass (150 ml) dry white wine 1 bay leaf (optional) A few sprigs of fresh parsley Extra virgin olive oil Salt Ground black pepper A pinch of chili or sweet/spicy red pepper (optional, to taste) Required tools: Large pot with lid, wide shallow casserole dish Preparation time: 10–15 minutes (mussel cleaning) + 30–40 minutes (preparation and cooking) Difficulty: low Steps to follow Start by cleaning the mussels thoroughly under cold running water. Remove the beards with a small knife or metal scourer. Discard any mussels that are open and don’t close when tapped or those with broken shells. Place the cleaned mussels in a large pot with a finger of water (or just white wine, if preferred). Cover and cook over high heat. Shake the pot occasionally, until the mussels open (about 5–7 minutes). Once they are open, remove them from the heat. Strain the cooking liquid, and reserve it. Remove one valve (the empty half) from each mussel and place the mussels with their meat in the remaining valve on a tray.While the mussels cook, prepare the sofrito. Peel and finely chop the onion and garlic. In a wide casserole dish, heat a generous amount of extra virgin olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook slowly until translucent and slightly golden (10–15 minutes). Add the garlic and chili (if using) and cook for 2 more minutes, ensuring the garlic doesn’t burn. Add the crushed or grated tomatoes. Add the bay leaf (if using), and a pinch of black pepper. Cook the sauce over low heat for 10–15 minutes, stirring occasionally. Add a pinch of sugar if the tomatoes are too acidic. If using red pepper, add it now and stir quickly to prevent burning. Increase the heat slightly, add the white wine to the dish. Let the alcohol evaporate for 2 minutes while stirring. Add some of the reserved mussel cooking liquid to achieve the desired sauce consistency. Lastly, add the mussels to the sauce. Finely chop the parsley and sprinkle it over. Gently stir to coat the mussels and cook for 2–3 more minutes to meld the flavours. Taste the sauce and adjust salt if needed. Serve the mussels marinera piping hot with plenty of sauce for dipping bread. Presentation and recommended dressings Serve mussels marinera in the cooking casserole, vibrant with colour and aroma. A good slice of country bread is essential for soaking up the sauce. They’re complete as an appetizer or starter, but can be paired with fries or white rice as a main dish. Other related recipes Clams marinera Monkfish marinera Steamed mussels Fish stew