Cozze Affogato | Drowning Mussels

Affogato means drowned in Italian…these sweet, and salty mussels drowning in a spicy tomato sauce are heavenly. They remind me of an incredible dinner I had at Ristorante Insolito, located in the central Piazza, square, in Lido d’Astia, an ancient Roman town on the sea. We loved our experience so much that we went there two nights in a row and reordered the same dishes. This recipe is my version of the mussels I enjoyed. A beautiful glass of Podere Albiano Tribolo pairs perfectly with this dish.

For a heartier meal serve over al dente linguini.

Receipt Date: August 9, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


2 pounds Mussels, cleaned

2 cups Homemade Tomato Sauce, see recipe

1 cup White Wine

1/2 teaspoon Dried Sicilian Oregano

1/2 teaspoon Red Chili Flakes

Sea Salt and Pepper to taste


Pour the tomato sauce in a large saute pan over medium heat.
Add the oregano and red chili flakes.
Add the mussels and then the white wine.
Cover the pan and cook until the mussels have opened about 5 minutes. Take care to discard any mussels that did not open.
Season with sea salt and pepper as needed.
Serve immediately with crusty Italian bread to dip into the sauce.

Amy’s Favorite Pairing


$54.00 750 ml

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