Baked Mussels

Name: Baked Mussels (Cozze al Forno)
Yield: Serves 4
Cuisine: Italian
Ingredients: 500 g (1 lb 2 oz) fresh mussels (about 12 per person); 1 garlic clove, finely chopped; 2 tbsp finely chopped fresh flat-leaf parsley; 2 tbsp dry breadcrumbs, or 25 g (1 oz) fresh; 2 tbsp dry breadcrumbs, or 25 g (1 oz) fresh; 1 tbsp olive oil; salt and pepper to taste; salt and pepper to taste

Cozze al Forno

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This recipe is popular in many parts of Italy, and is very easy to prepare. It can also be served as a main course: simply increase the quantity of mussels. And because you are cooking with olive oil, the mussels can be eaten hot or cold.’

Ingredients

500 g (1 lb 2 oz) fresh mussels (about 12 per person)
1

Europe
Italy
Starter
Fish course
Pescatarian
Mediterranean

Method

Try and choose the biggest and freshest mussels, making sure that they are tightly closed and quite heavy.

Clean the mussels in a sink under running tap water. Throw away any that gape, and do not close when you tap them sharply, or any that float. Place the mussels in a lidded saucepan with about 150ml (5 fl oz) water, cover and bring to the boil. Shake the pan: the steam will open the