Tuscan stuffed mussels in spicy tomato sauce

    Tuscan stuffed mussels in spicy tomato sauce

    8saves
    1hr45min


    1 person made this

    About this recipe: Stuffed mussels is a favourite throughout Italy. In Tuscany alone there are at least four traditional dishes to my knowledge. This is how they cook 'em up in Livorno, with a tasty ground beef stuffing and stewed in a spicy tomato sauce.

    alfrescoacsi Toscana, Italy

    Ingredients
    Makes: 24 stuffed mussels

    • 2 dozen (about 15 ounces) mussels
    • 90g stale crusty bread
    • 300g mince beef
    • 1 tablespoon minced parsley
    • 1 minced garlic clove
    • 1 tablespoon Parmesan cheese
    • freshly ground black pepper
    • 1 teaspoon salt
    • 1 egg
    • For the tomato sauce
    • 1 tablespoon olive oil
    • 2 minced garlic cloves
    • 1 chilli pepper, minced
    • 1 tablespoon minced parsley
    • 1 tin crushed, peeled tomatoes

    Method
    Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

    1. Beard and clean mussels. Open mussels over bowl to collect liquid. Set aside.
    2. Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened. Squeeze bread well of all liquid.
    3. Put the beef mince, bread, 1 tablespoon minced parsley, 1 minced garlic clove, Parmesan cheese, black pepper, 1 teaspoon salt and an egg in a bowl and mix all ingredients until they are well blended.
    4. Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out.
    5. Make the tomato sauce. Sauté remaining 2 cloves minced garlic, chilli pepper and 1 tablespoon minced parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Add remaining teaspoon salt and let sauce simmer for about 15 minutes.
    6. Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through. Serve and garnish with sprinkling of remaining tablespoon minced parsley.

    Tip

    This recipe can be made a day ahead of time and be reheated, or if you wish you can make the stuffing and the tomato sauce the day before. It can be served either as a main course (4-6 mussels per person) or as an starter (1-2 mussels per person). Do not clean and beard the mussels until you are ready to cook them. If you've made the tomato sauce the day before just add the mussel juice when you reheat the tomato sauce before you add the stuffed mussels.

    See it on my blog

    Stuffed Mussels: Livorno style

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