Cozze Ripiene alla Viareggina: Viareggio-Style Stuffed Mussels

Name: Cozze Ripiene alla Viareggina: Viareggio-Style Stuffed Mussels
Cook time: 30 minutes
Cuisine: Italian
Ingredients: For the mussels About 2 pounds mussels; cleaned 2 slices white bread; torn into small pieces About 3 tablespoons or more whole milk (to moisten the bread) About 2 ounces Mortadella di Bologna; finely minced 1 large clove garlic; finely minced 2 ounces Parmigiano Reggiano cheese; grated 1 large egg Salt and pepper; to taste About 1/4 cup parsley; finely minced; For the sauce 2 tablespoons olive oil 1 stalk celery; very finely minced 1 small onion; very finely minced 1 carrot; very finely minced 1 large clove garlic; finely minced 3/4 cup white wine About 17 ounces tomato puree Salt; to taste Parsley for serving; finely minced

Secondo

Francine Segan | Sat, 02/04/2023 - 10:11

Stuffed mussels

Difficulty Level

Low

Cooking Time

30 minutes

Cost

Medium

This intriguingly delicious main course from Tuscany is a unique pairing of mussels with a meat mixture stuffing. This is one of the many classic fish dishes of Viareggio, a seaside area in Tuscany’s northern Riviera. Besides fabulous seafood, the city is renowned for its lively Carnevale, which this year celebrates its 150th anniversary, and a lovely museum dedicated to the festivities.

One of the first written recipes for this dish dates back to the 16th century and is a

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Cozze Ripiene alla Viareggina: Viareggio-Style Stuffed Mussels

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