Stuffed Mussels

Stuffed mussels are a classic dish of Italian cuisine, particularly from Naples tradition. Here’s how to prepare them.

Ingredients

• 1 kg of mussels
• 100 g of breadcrumbs
• 50 g of grated Parmesan cheese
• 1 clove of garlic
• Chopped parsley to taste
• 1 egg
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Clean the mussels well by removing the byssus, the filamentous part that protrudes from the shell, and scrubbing off any encrustations or algae on the shells.
2. Open the mussels with a sharp knife or by tapping them on a work surface to make them open. Set aside the water they release.
3. Detach the mollusks from one of the shells, leaving them attached only on the other side so that they can be stuffed and then closed. Discard the empty shell.
4. Prepare the stuffing by mixing in a bowl breadcrumbs, parmesan, chopped garlic, parsley, egg, salt, pepper, and a drizzle of oil. Blend well until the mixture is homogenous.
5. Stuff each mussel with a bit of the filling, being careful not to overfill to prevent them from opening during cooking.
6. Arrange the stuffed mussels in a wide pan, add a very small amount of water or the filtered liquid they released when opened, and cook covered for about 5-7 minutes or until the stuffing is golden and crispy.
7. Serve hot, accompanied by lemon slices if desired.

Curiosity

Stuffed mussels can be served as an appetizer or as a main course, depending on the quantity. They are particularly appreciated in Neapolitan cuisine and are often baked in the oven or even fried after being dipped in batter. If you choose to bake them, arrange the stuffed mussels on a baking sheet and bake at 180°C for about 10-15 minutes with a drizzle of extra virgin olive oil.