Spezzina-style mussels are a tasty main course from Liguria. The mussels are opened and stuffed with a delicious combination of stale rolls, milk, Parmigiano, prosciutto crudo, parsley and garlic. They are then coated in egg and fried in olive oil until they reach an irresistible crispness. The mussels are served on a bed of peeled tomatoes, finished with a sprinkle of fresh parsley. A flavorful dish much appreciated in the coastal regions of Liguria.
Rub the mussels under running water with a stiff-bristle brush to remove any traces of sand or seaweed; then put them in a pan over high heat without adding any seasoning and shake the pan from time to time; the shells will open spontaneously from the heat
At this point remove the pan from the heat, shell the mollusks, strain the liquid released by the mussels and keep the shells that contained the mollusk
Soak the crumb of the stale rolls in the milk, squeeze it and put it in a bowl together with the grated Parmigiano, the finely chopped prosciutto crudo, a pinch of salt, a pinch of pepper, the chopped parsley and garlic and the eggs
Mix the mixture thoroughly and distribute it into the shells; place a mollusk on each and press it lightly into the filling. Grease the bottom of a fairly large baking dish with a drizzle of oil and arrange the mussels close to one another; sprinkle them with the strained cooking liquid and a drizzle of oil
Blend the peeled tomatoes and pour the purée over the stuffed mussels, season with salt and pepper and put them into a hot oven
Pan
Bowl
Knife
Spoon
Fork
Italy, Liguria
| Energy (kcal) | 98.94 |
| Carbohydrates (g) | 2.17 |
| of which Sugars (g) | 0.63 |
| Fat (g) | 5.19 |
| of which Saturates (g) | 1.99 |
| Protein (g) | 10.92 |
| Fiber (g) | 0.16 |
| Sale (g) | 0.43 |
