COZZE RIPIENE
Stuffed Mussels
❚ 1 lb mussels (about 25; 454 g), beards removed and scrubbed (see note)
❚ 2 cups fresh bread crumbs
❚ 2 eggs, beaten
❚ 3 oz (about half a can; 85 g) tuna in oil, drained
❚ 1/4 cup finely grated Pecorino Romano
❚ 2 tbsp chopped fresh flatleaf parsley
❚ Sea salt and freshly ground black pepper
❚ 2 cups cherry tomatoes, halved
❚ 3 tbsp (45 ml) extra-virgin olive oil
1. Preheat the oven to 400°F (200°C).
2. Using a dull knife, open the mussels (see note), working over a large bowl to catch their liquid. Set aside the open mussels.
3. Add the bread crumbs, eggs, tuna, Pecorino Romano and parsley to the bowl with the mussel liquid. Mix well to combine. The mixture should be wet but not runny; add a bit of water if needed. Season with salt and pepper. (The ingredients are already quite savoury, so you may not need any salt.)
4. Using your hands, place about a tablespoon of the bread crumb mixture in each open mussel, gently closing the mussel around the filling but allowing some of the filling to spill over.
5. Arrange the filled mussels evenly inside a large baking dish.
6. In a small bowl, combine the tomatoes, 2 to 3 tablespoons water and the olive oil. Season with salt and toss to coat. Distribute the tomatoes evenly around the mussels. Bake until the filling is browned and the tomatoes are softened, 20 to 25 minutes. Switch the oven to broil and broil for 5 minutes to get a light golden crust on the bread crumb filling. Serve at room temperature
Serves: 4 to 6
Notes: Inspect the mussels, discarding any that are open or broken. Rinse and scrub them under cold running water as needed to remove any debris and remove and discard the beard.
To open mussels, gently but firmly press the shells together until a little opening forms on the edge where you can slide your knife in. You want the mussels to remain attached to their respective shells and for the shells to remain attached by their natural hinges.