Cozze Ripiene


1-kilo mussels,
1 egg,
100 gr. bologna,
inside of a sandwich roll soaked in milk,
1 sprig parsley,
a little thyme and marjoram,
2 garlic cloves,
100 gr. grated parmesan,
30 gr. freshly grated pecorino,
1 onion,
300 gr. plum tomatoes,
1/2 cup white wine,
salt and pepper,
4 T. olive oil.

How to make the Stuffed mussels:

How to make the stuffed mussels: Scrape, wash well and open about 2/3’s of the mussels raw, with a knife, without widening the valve too much, and allow them to drain on an inclined surface. In a saucepan, over medium heat (for around 4 min.), allow the remaining mussels (washed) to open. Extract the meat and chop finely together with the bologna, bread, garlic and herbs.

Mix this mixture with the egg, cheeses, a little salt and pepper. Mix well until obtaining a homogeneous mixture. Distribute the stuffing in the mussel shells and close them.

In a saucepan with high sides heat olive oil and brown the minced onion; sprinkle with white wine and cook at low heat for around 3 minutes. After straining tomatoes add them to onion and raise heat to medium cooking for around 5 min.

Remove from heat and arrange stuffed mussels in the saucepan.

Return the stuffed mussels to heat, add salt and pepper, cover with a lid and finish cooking for another half-hour.

Serves 4-6

Regional recipe from Liguria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at