These Stuffed Mussels (Cozze au Gratin) are crunchy and delicious, truly the perfect appetizer of side dish. We usually make them during the holidays as part of the Feast of the Seven Fishes. However, you can also find them during New Years Eve and other times throughout the winter.
How to Make Stuffed Mussels (Cozze au Gratin)
For this recipe you'll need lots of fresh mussels, garlic, parsley, breadcrumbs (we like sourdough), parmigiano reggiano, and freshly cracked black pepper! The most important part of making Stuffed Mussels is to not overcook the mussels. This can be easy to do since they first need to be cooked on the stove in order to open. The overcooking usually happens once they're placed in the oven.
Making these can be a little messy so make sure when you're stuffing the mussels to do so over a plate where the filling can just overflow back onto a flat surface and be reused/collected.
Other recipes you might like...
Pasta with Mussels and Clams (Linguine con Cozze e Vongole)
Fried Striped Red Mullet (Triglie Fritte)
Fish in Foil (Sea bass al Cartoccio)
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