Cozze Ripiene From Aperitivo Recipes

COZZE AL FORNO

Cozze al Forno image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup plus 2 tablespoons olive oil
1/4 cup diced prosciutto, about half of a thick slice
2 cloves garlic, peeled and chopped
3/4 cup bread crumbs
1/4 cup fresh Italian parsley, chopped
1/2 cup freshly grated Parmesan, divided
2 tablespoons olive oil
1 clove garlic, smashed and peeled
1 pound mussels, cleaned
1/2 cup dry white wine
Lemon wedges, for serving

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.

COZZE (MUSSELS)

Cozze (Mussels) image

This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna.

Provided by ellie_

Categories Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

30 green lip mussels (see possible subs listed in the description)
1/2 onion, diced
2 garlic cloves, minced
1 cup tomatoes, pureed
1/4 cup white wine
1/4 cup fish stock (or clam broth)
4 tablespoons anisette
4 tablespoons olive oil

Steps:

In a large skillet over medium heat add olive oil and onions. Cook until tender. Stir in garlic and cook stirring until golden.
Stir in mussels (see subs in description), wine and broth and let simmer for 2-5 minutes.
Stir in tomatoes and anisette (or Sambucca) and let simmer for 5 minutes or so.
Pour into bowls to serve.

Nutrition Facts : Calories 252.9, Fat 16.4, SaturatedFat 2.4, Cholesterol 33.8, Sodium 370, Carbohydrate 8.3, Fiber 0.8, Sugar 1.9, Protein 15.3

COZZE RIPIENE FROM APERITIVO

Cozze Ripiene from Aperitivo image

Mussels stuffed with breadcrumbs and herbs ||| Text excerpted from APERITIVO © 2017 by Kay Plunkett-Hogge ||| I first had these stuffed mussels at a beachside café on the Adriatic Coast. And I was promptly struck by the wonderful combination of textures - the soft, creamy mussels juxtaposed with the crunch of the toasty breadcrumbs, all set off by the fire of Puglian chilli. As a plus, each morsel comes in its own handy container. Which makes them perfect to enjoy with a drink.

Provided by Food.com

Categories European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs and 4 oz mussels
3 1/2 fluid ounces white wine
7 fluid ounces water
3 tablespoons olive oil
lemon wedge, to serve
3 1/2 ounces breadcrumbs
1 large handful fresh parsley, finely chopped
2 -4 small dried peperocini bell peppers, crumbled
4 garlic cloves, finely chopped
sea salt & freshly ground black pepper

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/.

Nutrition Facts : Calories 466.8, Fat 16.6, SaturatedFat 2.7, Cholesterol 63.7, Sodium 840, Carbohydrate 31.3, Fiber 1.8, Sugar 3.3, Protein 30.9

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