Ligurian-Style Stuffed Mussels

Preparation info
  • Serves


    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About

    I got this recipe from Gianni Franzi, who owns the popular trattoria that bears his name in the storybook-pretty village ofVernazza in the Cinque Terre, on the Italian Riviera.


    • 1 onion, minced
    • 1 carrot, minced
    • 2 garlic cloves, minced
    • Olive oi


    Preheat oven to 400°.

    In a skillet over medium heat, sauté onion, carrot, and garlic in a little oil until they begin to brown.

    Meanwhile, with an oyster knife, sever the muscle at the back of each mussel and pry open the shell. Cut each mussel out of its shell and set