Stuffed mussels or cozze alla tarantina perfectly represent Apulian cuisine, precisely because of the presence of the seafood, which is beloved in the region, and the seasoning, which must be as abundant as possible.
Each Apulian cook has a different recipe regarding the seasoning, but despite the diversity, stuffed mussels are a delicacy in each one.
They can be plain or topped with tomato sauce, also typically Apulian especially if homemade.
Actually, it is not the easiest and quickest second course to prepare and even its texture is not one of the most dietary and light, but if you really want to savor the authentic taste of the Puglia region and its tradition, it will be essential to taste this rather unique and sensational dish for the palate.
- 17 oz of mussels
- 2 slices of bread (100 grams)
- 1 egg
- 1/2 cup of Parmigiano Reggiano cheese, grated
- parsley to taste
- 1 tbsp of extra virgin olive oil
- salt and pepper to taste
- 1 clove of garlic
- 1 cup of tomato sauce
First you have to clean the mussels well because they will go into the pan with the shell.
For this you have to remove the stalk by pulling it down and with the help of a brush, you have to clean the shell of the mussel.
As for the filling, you have to soak the bread well and later squeeze it and then add egg, grated cheese, parsley, 1 tablespoon of oil and pepper.
After mixing the mixture well making it compact, add a pinch of salt since the mussels are already salty.
In a large frying pan put garlic and oil and let the tomato sauce cook.
With the help of a knife, open the mussels, leaving the shells together and scooping out the fruit on the valva side, so that it can be eaten along with the filling once cooked.
Simply place the filling in the mussels, not excessively, and lay them in the pan with the sauce over moderate heat.
You can use the remaining sauce to dress the pasta and thus have first and second course in one go.
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