SBS Food

www.sbs.com.au/food

Stuffed and baked mussels (cozze gratinate)

Along every Italian coastline you will taste delicacies such as this addictive treat of stuffed and baked mussels and wonder where that elusive flavour comes from. Well, it's dairy! In the form of freshly grated peppery pecorino cheese. Serve hot with a glass of prosecco and get the party started.

Stuffed and baked mussels (Cozze gratinate)

Stuffed and baked mussels (Cozze gratinate) Credit: Rob Palmer

  • serves

    4-6

  • prep

    20 minutes

  • cook

    5 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

20

minutes

cooking

5

minutes

difficulty

Easy

level

Ingredients

  • 60 g (¾ cup) fresh breadcrumbs
  • ⅓ cup finely chopped flat-leaf parsley leaves
  • 3 tbsp freshly grated pecorino
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 80–100 ml extra-virgin olive oil
  • 1 kg mussels, scrubbed and debearded 
  • salt and pepper, to taste
Serves 4–6 as a sharing dish.

Instructions

  1. Preheat your oven grill. Line a large baking tray with baking paper.
  2. Mix the breadcrumbs, parsley, pecorino, garlic, chilli, olive oil and salt and pepper to taste in a bowl until you have a wet mixture. Set aside.
  3. To prepare your mussels, firstly, throw away any that are broken or open and do not close immediately when they are tapped. Using a sharp paring knife, open the mussels to reveal the mollusc inside. Discard the empty half shell.
  4. Cover each mussel in its half shell with a scant tablespoon of the breadcrumb mixture and press down lightly. Place the filled mussel shells on the tray and grill for 4–5 minutes or until nicely golden on top (watch them carefully as you don't want them to burn).
  5. Arrange on a platter and serve immediately.
 

Images and recipes from The Italian Home Cook by Silvia Colloca, published by Pan Macmillan Australia (RRP $44.99). Photography by Rob Palmer.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food
Published 10 October 2022 7:50pm
By Silvia Colloca
Source: SBS



Share this with family and friends