Cozze Ripiene – Stuffed Mussels in Tomato Sauce

See on Scoop.itEating Culture & Cultures alimentaires

With a few humble ingredients and a little bit of extra preparation, you can have a hearty and beautiful meal that can cover both first and second courses. With cozze ripiene, the mussels are steamed open, and the liquid is reserved to add to a rich tomato sauce. The opened mussels are stuffed with breadcrumbs and Pecorino cheese, closed with kitchen string and cooked in the tomato sauce. Sandwiched in their shells with the breadcrumb mixture, the mussels can be served separately, while the tomato sauce — infused with the flavor of the mussels — is served with pasta as the first course, or perhaps even the next day. 

Stuffed Mussels (Cozze Ripiene) – Serves 4

2 pounds (1 kilogram) live mussels in their shells, cleaned of their beards and any exterior grit2 to 3 tablespoons olive oil2 cloves garlicOne 14-ounce (400 grams) can of tomatoes (chopped or peeled)1 bunch parsleyAbout 2 cups (200 grams) breadcrumbs3 1/2 ounces (100 grams) stale bread, soaked in a little milk until soft3 1/2 ounces (100 grams) Pecorino cheese, grated2 eggsSalt and pepperDirections

See on

Publié dans COURS

Laisser un commentaire

Entrez vos coordonnées ci-dessous ou cliquez sur une icône pour vous connecter:


Vous commentez à l'aide de votre compte Déconnexion / Changer )

Image Twitter

Vous commentez à l'aide de votre compte Twitter. Déconnexion / Changer )

Photo Facebook

Vous commentez à l'aide de votre compte Facebook. Déconnexion / Changer )

Photo Google+

Vous commentez à l'aide de votre compte Google+. Déconnexion / Changer )

Connexion à %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Rejoignez 443 autres abonnés

Chaîne atBackbook
atBackbook sur Tumblr
D’autres thématiques intéressantes sur
Archives (par mois)
février 2014
« Jan   Mar »
Sémio PUB News
Blog Stats
  • 7,031 hits
Live Statistics
%d blogueurs aiment cette page :