Ligurian-Style Stuffed Mussels

Name: Ligurian-Style Stuffed Mussels
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 tablespoons freshly grated Parmigiano Reggiano; Pinch of nutmeg; Salt; 1 slice French- or Italian-style bread, crusts trimmed and discarded, soaked in milk for 10 minutes; 1 onion, minced; 2 garlic cloves, minced; Olive oil; 2 pounds (35 to 40) fresh small mussels, cleaned *; 3 to 4 sprigs parsley, minced; 2 slices mortadella, minced; 1 carrot, minced

Preparation info

Serves
4

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.

Ingredients

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

Europe
Italy
Dinner
Mediterranean

Method

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