Watch Katie Perla, author of Food of the Italian South make Cozze Ripiene (stuffed mussels) in this video by Vice. Although most of Italy is against using cheese with seafood, Pugliese cuisine incorporates the two ingredients and are quite open to experimenting with flavors. Check out this recipe and see for yourself. Let us know how you feel about seafood with cheese in the comments!
- 1 lb mussels, cleaned
- 2 cups breadcrumbs
- 2 eggs, beaten
- 3 oz canned tuna in oil, drained
- 1/4 cup grated Pecorino Romano
- 2 tablespoons parsley, chopped
- Kosher salt and fresh ground black pepper
- 2 cups cherry tomatoes, cut in half
- Olive oil
- Preheat oven to 400 F.
- Pry open the mussels over a bowl to let the liquid drain and set it aside to use later. Place opened mussels in a separate bowl.
- Make fresh breadcrumbs if possible with stale bread otherwise, store-bought breadcrumbs are perfectly fine.
- Add the breadcrumbs, eggs, tuna, pecorino, and parsley to the bowl with the mussel liquid and mix well. Salt to taste.
- In a bowl, toss tomato halves in olive oil with a pinch of salt and pepper, set aside.
- Stuff the mussels with a spoonful of the breadcrumb mixture and close the shells as much as possible without smashing the stuffing.
- Arrange stuffed mussels in a baking dish and garnish with the tomato halves. Drizzle any remaining olive oil from the bowl over the mussels and tomatoes.
- Bake 30 minutes and finish in the broiler for a few minutes until filling is golden brown. Serve with bread and a light-bodied white wine!