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Cozze ripiene are one of the great specialities of the Neapolitan and Pugliese coastlines, where large mussels are carefully filled with a savory mixture of breadcrumbs, Parmesan, garlic, parsley, and egg before being nestled into a simple tomato sauce and baked in the oven until the filling turns golden and fragrant and the sauce bubbles around them. The mussels are first steamed open, then one of the two shells is removed, and the mussel inside is mixed with the stuffing before being placed back in the remaining half-shell. The contrast between the crispy breadcrumb crust, the tender mussel beneath, and the bright tomato sauce makes every bite a small revelation. They are typically served as a starter or a second course in the Neapolitan tradition, and are consumed with bread to absorb the aromatic tomato cooking juices.
Prep
30 min
Cook
30 min
Total
60 min
Servings
4 srv
Difficulty
Medium
Calories
280 kcal
For 4 serving(s)
Per serving
Scrub and debeard the mussels. Steam them in a covered wide pan with a splash of water over high heat for 3-4 minutes until they open. Remove the meat from the shells and roughly chop. Reserve one half of each shell.
In a bowl, combine the chopped mussel meat with the breadcrumbs, grated Parmesan, minced garlic, chopped parsley, beaten egg, salt, and pepper. Mix to a cohesive stuffing.
Preheat the oven to 200°C (390°F). Spoon the stuffing back into the half-shells, mounding it generously.
Make a simple tomato sauce: heat the olive oil in a small pan, add a little garlic, then add the crushed tomatoes. Season and simmer for 8 minutes.
Spread the tomato sauce across the bottom of a large baking dish. Arrange the stuffed mussels on top, filling side up.
Drizzle olive oil over the stuffed mussels and bake for 20-25 minutes until the tops are golden brown.
Serve hot directly from the dish with crusty bread.
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