Stuffed mussels

Stuffed mussels

Cozze ripiene

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg large black mussels, cleaned, (see note)
1 tablespoon olive oil
2 garlic cloves, finely chopped
pepper

Filling

Quantity Ingredient
1 bread rolls, made into breadcrumbs
milk
60g extremely fresh mortadella, diced
2 eggs
55g parmesan, grated
1 garlic clove, very finely chopped
2 tablespoons flat-leaf parsley, finely chopped
salt
pepper

Method

  1. Place the cleaned mussels in a large pan with the olive oil and garlic. Cook with a lid on for a few minutes, shaking the pan from time to time to allow the mussels to open. When they have all opened, season with pepper and leave to cool.
  2. Prepare the filling: soak the breadcrumbs in a little milk to cover, then squeeze out the excess liquid. Mix the breadcrumbs with all the remaining filling ingredients and season to taste.
  3. Remove the mussels from their shells and enclose each one in a little of the sardine filling. Put back in the shell and then close the shell, leaving a little filling showing. Dip the mussels in the beaten egg and then into the breadcrumbs. Deep-fry in olive oil until golden.

Note:

  • To clean mussels or clams, scrub them well with water to get rid of sand and barnacles. Pull and cut away any stringy beards. Discard any that do not close when tapped, as they are probably dead. Wash again.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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