Le cozze gratinate alla Siciliana are a really tasty appetizer or second course. Easy and fast. The mixture is based on fresh breadcrumbs and mussels, are stuffed and gratinated in the oven, with half of the shell. The mixture once cooked will give the mussel a crunchy note that will surprise you. One pulls the other. All without needing eggs. A perfect dish also for the Holidays.
Recipe and Photo courtesy of Franco Di Palermo
Stuffed mussels | Cozze gratinate alla Siciliana
Course: MainDifficulty: Easy6
servingsIngredients
Black mussels 30
Breadcrumbs 1/2 cup
Oregano 2 tablespoons
Mint 1 tbsp
Parsley 1 tbsp
Lemon zest
Capers 1 tsp dried and minced
Ground black pepper
EVO Oil
White wine 1/2 bottle
Directions
- Preheat broiler. Bring the wine to a boil over high heat in a saucepan.
- Add Mussels, cover pan, and Steam 2 to 4 minutes, just until Mussels start to open. Be careful here not to overcook at this step.
- Let Mussels cool, separate the shells from each other so that each mussel is on half shell loosen the meat from the shell, and arrange the filled shells on a baking sheet.
- In a small mixing bowl, combine bread crumbs with remaining ingredients, gradually add in the olive oil into the bread crumb mixture while stirring with a fork. The goal is to keep the mixture moist, crumbly, and loose (without clumps).
- Top the mussels with the bread crumb mixture, add enough to fill the cup… then drizzle each Mussel with Olive Oil.
- Place under broiler for 2 to 3 minutes until lightly golden, it is very easy to overcook at this point, so keep an eye on the progress. Serve warm from oven, or room temperature with Lemon Wedges.
- Let set out to reach room temp, before placing in the oven.
Notes: Mussels can be fully prepared in advance (day before), kept refrigerated.
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