Stuffed mussels is one of the most famous dishes of the region of Puglia, and is very succulent and quite delicious. These mussels have a beautiful appearance and are so cheap to put together that you can offer your guests a spectacular starter worthy of the most famous restaurant – they will vanish in seconds – or it can also be prepared as a complete summer meal, maybe as a light dinner. This recipe is particularly suitable for all those who love mussels and the seaside: as you enjoy the intense flavours you can just imagine yourself by the sea. The recipe is very simple and super-fast, in a few minutes you will have one of the most famous and traditional of Italian dishes. Do have a go at making it, using the video and detailed photos from our chef who carefully explains each step, making it even easier to make this delicious recipe. You absolutely must try them!
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Bottle with anti-topping cap Gallone 0,250 lt
Chop the parsley and set aside. Chop the garlic with the anchovy and also set aside. Peel the tomatoes and cut into small cubes. Cook the mussels in a covered saucepan until they open, with a little olive oil and a dash of white wine, and then strain the mussels of their cooking liquid and set aside. Fry the chopped garlic and anchovies in the same saucepan in which you cooked the mussels, then add the breadcrumbs and fry. Add the tomatoes and parsley, salt, pepper and olive oil, and mix well. Now fill the open mussels with this "gratin" and arrange on a baking sheet in rows. Bake for 20 minutes at 180°C.
The mussels must be well opened and partially cooked because they will then be finished off in the oven