Best 2 Cozze Ripiene From Aperitivo Recipes
**Cozze Ripiene: A Journey Through Italian Culinary Delights**
Cozze Ripiene, also known as stuffed mussels, is a classic Italian appetizer that combines the briny flavor of mussels with a savory breadcrumb filling. Originating from the coastal regions of Italy, this dish has captured the hearts of seafood enthusiasts worldwide. Our article explores the nuances of Cozze Ripiene, providing two distinct recipes that showcase the versatility of this culinary gem. The first recipe presents a traditional approach, using fresh mussels, while the second offers a modern twist, featuring a creamy baked version. Both recipes are meticulously detailed, ensuring that home cooks of all skill levels can embark on this culinary adventure. As you delve into the intricacies of Cozze Ripiene, you'll discover a symphony of flavors, textures, and aromas that will tantalize your taste buds and transport you to the vibrant shores of Italy.
COZZE AL FORNO
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
- Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
- Position a rack in the top third of the oven. Preheat the broiler to high.
- Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.
COZZE (MUSSELS)
This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna.
Provided by ellie_
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat add olive oil and onions. Cook until tender. Stir in garlic and cook stirring until golden.
- Stir in mussels (see subs in description), wine and broth and let simmer for 2-5 minutes.
- Stir in tomatoes and anisette (or Sambucca) and let simmer for 5 minutes or so.
- Pour into bowls to serve.
Nutrition Facts : Calories 252.9, Fat 16.4, SaturatedFat 2.4, Cholesterol 33.8, Sodium 370, Carbohydrate 8.3, Fiber 0.8, Sugar 1.9, Protein 15.3
Tips:
- Choose fresh mussels: Look for mussels that are tightly closed and have a shiny, black shell.
- Prepare the mussels properly: Scrub the mussels under cold water to remove any dirt or debris. Remove the beards by pulling them off with your fingers.
- Cook the mussels until they are just cooked through: Overcooked mussels will become tough and chewy. Cook them for 3-4 minutes, or until they open up.
- Use a variety of fillings: The fillings for stuffed mussels can be varied according to your taste. Some popular fillings include bread crumbs, herbs, cheese, and vegetables.
- Serve the mussels immediately: Stuffed mussels are best served immediately after they are cooked.
Conclusion:
Cozze Ripiene, or stuffed mussels, is a classic Italian dish that is perfect for a special occasion or a casual meal. These mussels are stuffed with a variety of delicious fillings, such as bread crumbs, herbs, cheese, and vegetables, and then baked until golden brown. The result is a flavorful and satisfying dish that is sure to please everyone at the table.
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