Mussels alla spezzina is a tasty main course of Ligurian origin. The mussels are opened and filled with a delicious combination of stale bread rolls, milk, Parmesan cheese, prosciutto crudo, parsley, and garlic. They are then dipped in egg and fried in olive oil until irresistibly crispy. The mussels are then served on a bed of peeled tomatoes, garnished with a sprinkle of fresh parsley. A flavorful dish highly appreciated in the coastal regions of Liguria.
Scrub the mussels under running water with a stiff brush to remove any dirt or algae; then place them in a pan over high heat without adding any seasoning and shake the pan occasionally; the shells will open spontaneously due to the heat.
At this point, remove the pan from the heat, shell the mollusks, filter the liquid released by the mussels, and keep the shells that contained the mollusk.
Soak the crumb of the stale bread rolls in milk, squeeze it out, and place it in a bowl along with the grated Parmesan, finely chopped prosciutto crudo, a pinch of salt, a dash of pepper, 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. Drizzle a baking dish with a little olive oil and arrange the mussels close together; drizzle them with the filtered cooking liquid and a little oil.
Blend the peeled tomatoes and pour the puree over the stuffed mussels, season with salt and pepper, and place them in a hot oven.
Pan
Bowl
Knife
Spoon
Fork
Italia, 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 |
