At the Table of La Fortezza: Mussels in Tomato Sauce with Bacon-Bread Crumb Topping (Cozze Ripiene)
I am very excited to share this delicious recipe from the beautiful Lunigiana region where La Fortezza is located. I’ve never tasted these stuffed mussels anywhere other than Italy. A friend ordered them at a restaurant in Carrara, and I asked, “How in the world do you stuff a mussel?” I learned that you must crack them open, then the mussel is mounded with spiced breadcrumbs, the top shell is replaced, and then they’re baked in the oven—similar to oysters Rockefeller. It is a beloved dish in the region—a working class food always served at any of the fishmongers’ restaurants on the coast.
Mussels in Tomato Sauce with Bacon-Bread Crumb Topping
Serves 6-8
Ingredients:
40 large mussels, cleaned and debearded
¼ cup chopped parsley
1 clove garlic, minced
1/3 cup of breadcrumbs, or day old bread cut into tiny pieces
1 cup milk
2 eggs
½ cup chopped salami
1 teaspoon salt
½ teaspoon pepper
¾ cup grated Parmesan cheese
5 tablespoons of olive oil
1 ½ cups tomatoes, peeled and seeded and chopped
½ cup red wine
Preparation:
Preheat the oven to 375 degrees F.
Clean and wash the mussels, and open using a paring or shucking knife. Hold the mussel in your hand with a kitchen towel to prevent cutting yourself, remove the mussel flesh. Chop it and mix with parsley and garlic. Rinse the shells, dry on a paper towel, then set aside for stuffing.
Soak the breadcrumbs in milk In a bowl for 10 minutes. Once the breadcrumbs are soaked, squeeze out all the excess milk with your hands, and put in a separate bowl with the mussel mixture, eggs, salami, salt, and pepper to make the stuffing.
You are now ready to stuff the mussel shells. Place 1 tablespoon of stuffing into the lower half of the shell, top with the upper shell, and secure the halves with kitchen string; repeat until all the mussel shells are stuffed.
Place the mussels in a 4-quart casserole, and top with the tomatoes and red wine. Cover and bake 40 to 45 minutes. Serve warm.