Cozze Ripiene From Aperitivo Recipes

Steps:

• For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
• Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
• Position a rack in the top third of the oven. Preheat the broiler to high.
• Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.

Steps:

• First clean the mussels, pulling off any excess beard you may find sticking out of their shells.
• Pour the white wine and the water into a large pan and bring to the boil. Add the mussels, discarding any that are open, and bring back to the boil. Place a lid on and steam until they are open. Drain the mussels and discard any that are still closed. Leave to cool long enough for you to be able to handle them.
• Preheat the oven to 200°C (400°F), gas mark 6.
• Mix together the breadcrumbs, parsley, chilli and garlic. Season with salt and pepper - be careful with the salt, as the mussels will already have a salinity to them.
• Once you can handle the mussels, remove the top shells by gently twisting, leaving the mussel meat attached to the bottom shell. Place them on one or two large baking trays. Top each mussel with a generous helping of the crumb mixture. Drizzle all over with the olive oil.
• Bake for about 10-15 minutes, or until fragrant, crisp and golden.
• Serve with lemon wedges on the side.
• Recipe courtesy of Aperitivo by Kay Plunkett-Hogge.
• Get the book here: https://www.amazon.com/Aperitivo-Drinks-snacks-Dolce-Vita/dp/178472310X/.