Mussels steamed in beer, butter and Spanish chorizo. Served with ciabatta toast.
Where this dish comes from
Cozze alla marinara — mussels in tomato sauce — is a staple of Neapolitan and Campanian seafood cooking, where the combination of shellfish and tomato in a white-wine-and-garlic broth represents the fundamental flavor vocabulary of southern Italian coastal cuisine. The term "marinara" refers to the cooking style of the "mariners" — the fishermen of Naples and the Amalfi Coast who historically paired whatever catch they had with the quickly made tomato sauce that could be assembled from pantry staples on a boat. The Italian-American version became a standard first course at red-sauce seafood restaurants from New York to Boston.
Matteo's · Senoia, GA