Cozze Ripiene al Sugo

Name: Cozze Ripiene al Sugo (Stuffed Mussels with Tomato Sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: a small handful of fresh basil, leaves torn into shreds; 2 eggs, beaten; 30 ml/2 tbsp chopped fresh parsley; 120 ml/8 tbsp soft white breadcrumbs; 600 ml/1 pint/2 ½ cups passata/bottled strained tomatoes or strained canned tomatoes; 1 kg/2 ¼ lb live mussels, scrubbed and debearded; 75 ml/5 tbsp olive oil; sea salt and ground black pepper; 3 garlic cloves

Stuffed Mussels with Tomato Sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a very tasty way to enjoy fresh mussels. Use the biggest shellfish you can find, as the preparation - which involves tying shut the mussels - is more fiddly if the mussels are small. Clean them carefully, as any trace of grit or splinter of barnacle will spoil the effect of the whole dish.

Ingredients

1 kg/2 ¼ lb live mussels, scrubbed and debearded
75 ml/5

Europe
Italy
Side dish
Fish course
Pescatarian
Mediterranean

Method

Check the mussels, discarding any with damaged shells and any which are open and fail to close when tapped on the work surface.
Spread out the mussels in a wide frying pan. Cover the pan and place it over a fairly high heat. Shake the pan frequently. After about 6 minutes, all the mussels should have opened and yielded their liquid. Discard any that remain clos

Ingredients

Method

Photos