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● Stuffed Mussels
Cozze Ripiene

2 pounds mussels, scrubbed and debearded
1 bunch parsley, leaves only
2 cloves garlic
1 teaspoon hot red pepper flakes
3 slices white sandwich bread, crusts removed
1⁄2 cup freshly grated pecorino
salt and freshly ground pepper
1⁄2 cup extra-virgin olive oil, plus extra
celery fronds for garnish

Preheat the oven to 375°. Place the mussels in a large pot over high heat and cover with cold water. Cook until they open, about 5 minutes. Drain the mussels and set aside to cool. Discard any mussels that do not open. Remove the top shells and arrange the shells with the mussels on a baking sheet. Meanwhile, in a food processor, combine the parsley, garlic, hot red pepper flakes, bread and pecorino and season with salt and pepper. Process until smooth, adding the olive oil in a slow, steady stream. Add more olive oil if necessary. Distribute the stuffing among the mussels and bake until golden, about 8 minutes. Serve garnished with celery fronds. ● Serves 4

Wine Suggestion: Dry aromatic white

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