Cozze Fritte (Fried Mussels)
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Mussels | 800g |
| White bread (loaf) | 120g |
| Eggs | 2 |
| Parmigiano Reggiano DOP (Grated) | 40g |
| Breadcrumbs | 40g |
| Fresh parsley | 20g |
| Fine salt | to taste |
| Black pepper | to taste |
| Sunflower oil (for frying) | as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 18g |
| Carbohydrates | 30g |
| Fat | 15g |
| Saturated Fat | 2g |
| Fiber | 1g |
| Sodium | 550mg |
Instructions
To make Cozze Fritte (Fried Mussels), start by preparing the mussels. First, clean the shells thoroughly using a steel wool pad to remove any dirt, then carefully remove the beard inside the mussels. Once cleaned, proceed to open the mussels while they are still raw.
To open the mussels, hold one mussel firmly in your left hand, and using a small knife, gently slide the blade between the two shells, pushing outward to create a gap. Once you’ve opened the shell, carefully widen the two halves, but ensure that they remain connected. This step is crucial for keeping the mussels intact during cooking.
After opening all the mussels, place them in a colander, ensuring that any liquid released from the mussels is captured in a bowl placed underneath. This will allow you to preserve the natural juices, which are rich in flavor.
Next, prepare the filling for the mussels. Remove the colander with the mussels, but keep the liquid collected. Take the white bread and crumble it into small pieces, then add it to the reserved liquid. Mix everything together by hand until the bread soaks up the juices and forms a moist mixture. Add the grated Parmigiano Reggiano and continue mixing until the ingredients are well incorporated.
Now, add about 40g of breadcrumbs to the mixture to give it some texture and structure. Stir everything together until the filling is uniform and slightly firm. Season with salt and black pepper to taste. Be sure to adjust the seasoning to your liking, as this step can enhance the flavors of the mussels.
Once the mixture is prepared, take a small amount and press it firmly into the open mussels, filling them up. Be careful not to overstuff them; the filling should just fill the cavity without spilling out. After stuffing all the mussels, gently close the shells, pressing them together lightly to hold the stuffing in place.
Now it’s time to fry the mussels. Heat sunflower oil in a deep frying pan or pot, ensuring the oil reaches a temperature of around 170°C (340°F). It’s crucial that the oil is hot enough to fry the mussels properly but not too hot to cause splattering.
Once the oil is ready, gently drop the stuffed mussels into the oil in small batches, using a slotted spoon to carefully place them in without overcrowding the pan. Be cautious during this step, as the oil may splatter. Fry the mussels for about 3 to 4 minutes, or until they are golden brown and crispy on the outside. Turn them occasionally to ensure they cook evenly on all sides.
After frying, remove the mussels from the oil using the slotted spoon and place them on a sheet of paper towels to absorb any excess oil.
Serve your Cozze Fritte hot, straight from the fryer. These mussels are best enjoyed while still crispy and warm, making them the perfect appetizer to kick off any meal or a delicious addition to a seafood platter.
Enjoy your Cozze Fritte with a cold drink or your favorite dipping sauce for a delightful start to any gathering or special occasion.
