Stuffed Mussels with Italian Flair

Ingredients

• 24 fresh mussels, cleaned and debearded 24 fresh mussels, cleaned and debearded
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (30g) fresh parsley, finely chopped 1/4 cup (30g) fresh parsley, finely chopped
• 1/4 cup (25g) Parmesan cheese, grated 1/4 cup (25g) Parmesan cheese, grated
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon white wine 1 tablespoon white wine
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 18g (Sugars: 1g)
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, combine the breadcrumbs, minced garlic, chopped parsley, grated Parmesan cheese, olive oil, white wine, lemon zest, salt, and pepper. Mix well until the ingredients are evenly incorporated.
3. 3.
   Carefully open each mussel by gently prying the shells apart, leaving one side attached. Discard the empty shell.
4. 4.
   Spoon a generous amount of the breadcrumb mixture onto each mussel, pressing it gently to ensure it sticks.
5. 5.
   Place the stuffed mussels on a baking sheet and bake for 10-12 minutes, or until the breadcrumbs are golden brown and the mussels are cooked through.
6. 6.
   Serve the Cozze ripiene hot, garnished with additional parsley and lemon wedges if desired.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and alive before cooking. Discard any mussels with broken shells or that do not close when tapped. Scrub the shells thoroughly to remove any dirt or debris.
• Breadcrumbs — For a more rustic texture, you can use homemade breadcrumbs by toasting and grinding stale bread. Alternatively, store-bought breadcrumbs work well too.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor. Avoid using pre-packaged grated cheese, as it may contain additives that affect the texture of the stuffing.

Tips & Tricks

• To ensure the mussels are cooked thoroughly, discard any mussels that do not open during the cooking process.
• Serve the Cozze ripiene with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you prefer a spicier version, add a pinch of red pepper flakes to the breadcrumb mixture.
• For a more indulgent variation, drizzle a little melted butter over the stuffed mussels before baking.
• If you don't have white wine on hand, you can substitute it with a splash of lemon juice or seafood stock for added flavor.

Serving advice

Cozze ripiene can be served as an appetizer or a main course. Arrange the stuffed mussels on a platter and garnish with fresh parsley and lemon wedges for an attractive presentation. Serve with crusty bread to mop up the delicious juices.

Presentation advice

For an elegant presentation, place the Cozze ripiene on individual serving plates, arranging them in a circular pattern. Drizzle a little olive oil around the plate and sprinkle some additional chopped parsley for a pop of color. Serve with a side of lemon wedges for guests to squeeze over the mussels.