Muscoli Ripieni alla Spezzina
Ligurian stuffed mussels packed with mortadella, breadcrumbs, and cheese, then gently braised in a rich tomato and white wine sauce.
- Prep
- 35 min
- Cook
- 30 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Wide shallow pan with lid
- •Small pairing knife
- •Mixing bowl
- •Kitchen string
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 26 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Soak the bread pieces in milk for ten minutes, then squeeze firmly to remove excess liquid.
- 2
Carefully pry open each raw mussel shell with a small knife, keeping the hinge intact at the back.
- 3
Collect any filtered mussel liquor released during opening in a small bowl and set aside.
- 4
Mix the squeezed bread, minced mortadella, grated Parmigiano, beaten egg, parsley, and half the garlic in a bowl.
- 5
Season the stuffing lightly with salt and black pepper until well combined.
- 6
Spoon a walnut-sized portion of filling into each open mussel shell, then gently press closed.
- 7
Tie each stuffed shell with kitchen twine if needed to keep the halves firmly shut during cooking.
- 8
Heat the olive oil in a wide shallow pan over medium heat and sizzle the remaining garlic.
- 9
Pour in the white wine and mussel liquor, letting the alcohol bubble away for two minutes.
- 10
Stir in the tomato passata and bring the sauce to a gentle simmer.
- 11
Arrange the stuffed mussels neatly in a single layer in the bubbling sauce.
- 12
Cover tightly and simmer over low heat for twenty-five minutes until the filling is cooked through.
Chef's tips
Take care when opening live raw mussels so the hinge does not snap entirely. If kitchen twine is not available, pack the stuffed mussels tightly side by side in the pan so they cannot spring open while simmering.
Ingredient substitutions
- mortadella → finely minced cooked ham or prosciutto cotto
- passata → canned crushed Italian plum tomatoes
Storage
Store leftovers in an airtight container in the refrigerator for up to twenty-four hours.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Over-salting the stuffing before accounting for the naturally briny mussel liquor and mortadella.
- •Cooking over excessive heat, which can make the mussel meat tough and dry.
Serving suggestions
Cooked Muscoli Ripieni alla Spezzina?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Liguria
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
