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● Stuffed Mussels
Cozze Ripiene
5 pounds large mussels
2 tablespoons toasted bread crumbs, plus 1 tablespoon, finely chopped
2 tablespoons parsley, finely chopped
1 tablespoon thyme, finely chopped
1⁄2 tablespoon fresh oregano, finely chopped
2 cloves garlic
2 ripe tomatoes, peeled and chopped
1 egg
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
To make the filling, scrub and debeard the mussels. Place them in a covered pot over medium heat until the shells open. Discard any mussels that do not open. Remove the top shell of the open mussels, and discard. In a bowl, combine 2 tablespoons of the bread crumbs, the parsley, thyme, oregano, garlic, tomatoes and egg, salt and pepper to taste. Work the filling mixture together. Preheat the oven to 450°. Divide the mixture equally among the mussels, then sprinkle with the remaining 1 tablespoon bread crumbs and the olive oil. Arrange the mussels on a baking sheet and bake for 15 minutes until golden. Serve very hot. ● Serves 6
Wine
Suggestion: Dry aromatic white