Stuffed Mussels (Cozze Ripiene)
Category: Main Course
Servings: 4
Prep Time: 45 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 5 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Mussels (fresh, cleaned) | 500g |
| Bread (crustless) | 200g |
| Grated cheese (optional: Pecorino Romano) | 30g |
| Water | 700ml |
| Garlic | 1 clove |
| Egg | 1 |
| Fresh parsley | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Table salt | q.b. (to taste) |
| Tomato passata (tomato puree) | 750ml |
| Extra virgin olive oil | q.b. (to taste) |
Instructions
-
Prepare the Bread Soak
Start by soaking the bread in water. Place the crustless bread or bread with crust (which youโll remove later) in a bowl with about 500ml of water. Let it sit for a few minutes until the bread becomes soft and mushy. -
-
Prepare the Filling
While the bread soaks, finely chop the fresh parsley and garlic. Once the bread is softened, gently squeeze out the excess water by pressing it in a colander or with your hands.
Transfer the soaked bread into a large bowl. Add the chopped parsley, minced garlic, grated cheese (use either Parmesan or Pecorino Romano), black pepper, salt, and the egg. Mix everything well by hand or with a fork until it forms a smooth, thick mixture. -
Clean the Mussels
Next, clean the mussels under cold running water to remove any dirt or grit. Once cleaned, use your fingers to gently open each musselโs shell by pressing on the sides of the shell. Insert a small knife between the shells and cut the mussel’s muscle to free it from the shell. Open the shell completely, keeping one side of the shell intact. Discard any mussels that do not open. -
Stuff the Mussels
Take small amounts of the prepared stuffing mixture and fill each mussel with the bread-and-cheese filling. Be sure to press the filling gently into each shell, so it fits snugly. Once the mussels are stuffed, use a piece of cotton kitchen twine to close the shells. Wrap the twine tightly around the shell and tie a knot to secure the filling inside. -
Prepare the Sauce
In a large, deep pot or saucepan, heat a little extra virgin olive oil over medium heat. Add a clove of garlic (whole, unpeeled) and allow it to lightly brown, releasing its aroma. Once the garlic is golden, pour in the tomato passata (pureed tomatoes) and bring the sauce to a simmer. Season with salt and pepper to taste. -
Cook the Stuffed Mussels
Carefully place the stuffed mussels into the simmering tomato sauce, one by one. Once all the mussels are in the pot, cover the pot with a lid and reduce the heat to low. Allow the mussels to cook gently for about 15 to 20 minutes. During cooking, the mussels will absorb the flavor of the tomato sauce, and the filling will become tender. -
Serve
Once the stuffed mussels are cooked, use tongs to remove them from the sauce. Serve them hot, making sure to remove the twine carefully before serving. You can reserve the rich tomato sauce to use as a pasta sauce or serve it on the side as a dipping sauce.
Tips:
- If you donโt have kitchen twine, you can secure the mussels with toothpicks to keep the filling in place while cooking.
- For a richer sauce, you can add a splash of white wine or a pinch of chili flakes for some heat.
- Serve the stuffed mussels with a side of crusty bread to soak up the delicious tomato sauce.
Enjoy this traditional Italian dish for a comforting, flavorful meal that will impress your guests with its simplicity and taste. Buon appetito!
