Cozze Gratinate (Italian Baked Stuffed Mussels)

Cozze Gratinate, or Italian Baked Mussels, is a classic appetizer from Southern Italy. Fresh mussels are topped-or "stuffed"-with a savory mixture of breadcrumbs, garlic, parsley, and cheese, then broiled until golden and crispy. Unlike steamed mussels, these are served on the half-shell, making them the perfect finger food for a standing cocktail party or the Feast of the Seven Fishes.

Jump to:

• Ingredients
• Time-Saving Tip: Frozen Seasoned Breadcrumbs
• Step-by-Step Instructions
• Serving Suggestions
• Cozze Gratinate (Italian Baked Stuffed Mussels)

In the South of Italy, we love eating seafood with our hands, but serving mussels at a party can be messy. Cozze Gratinate solves this problem elegantly. By removing the top shell and baking the mussel with a crispy, savory topping, you transform a humble ingredient into a sophisticated finger food.

Growing up, we often ate mussels raw or steamed, but for Sunday lunches or special occasions like the Christmas Eve Vigilia, my family would prepare large trays of these baked mussels.

The beauty of this recipe lies in its convenience: unlike most seafood dishes that must be cooked at the last second, you can clean, open, and "stuff" these mussels hours in advance.

This make-ahead convenience is exactly why I recommend this recipe for the Feast of the Seven Fishes.

You can clear the messy prep work in the morning and simply broil them as your guests arrive, allowing you to enjoy the party instead of working in the kitchen.

The result is a delightful contrast between the juicy, tender mussel and the crunchy, garlic-infused crust.

If you are looking for more ways to enjoy fresh mussels, you should also try the classic Cozze alla Marinara for a simple appetizer or the surf-and-turf combination Pasta Mari e Monti.

Ingredients

• Fresh Mussels: You need large mussels for this recipe to hold the stuffing. They must be alive and scrubbed clean.
• Breadcrumbs: Traditionally, we use stale bread processed into fine crumbs. Avoid panko if you want the authentic, sandy texture that absorbs the mussel liquor.
• Garlic: Finely minced. It is essential for that punchy, aromatic flavor that pairs so well with shellfish.
• Fresh Parsley: A generous amount of chopped leaves adds color and freshness to the heavy breadcrumb mixture.
• Grated Cheese: A mix of Parmesan or Pecorino Romano. Even though cheese on seafood is controversial, Pecorino gives a sharper, authentic Southern salty kick that pairs perfectly with the mussels.
• Extra Virgin Olive Oil: Crucial for binding the breadcrumbs and ensuring they brown into a golden crust rather than drying out.
• Mussel Water: A few tablespoons of the filtered cooking liquid are added to the stuffing to keep it moist and flavor it with the sea.

Time-Saving Tip: Frozen Seasoned Breadcrumbs

To make this recipe even more convenient, I rely on a secret weapon: my homemade frozen Italian seasoned breadcrumbs. I always keep a stash of stale bread processed with garlic, parsley, and olive oil in the freezer. Because they are already seasoned and ready to go, I don't need to chop fresh parsley or mince garlic every time I crave this dish. I simply grab the bag from the freezer, sprinkle the mixture over the mussels, and bake. It cuts the prep time in half, making this appetizer ready in minutes.

Step-by-Step Instructions

1. Clean the mussels thoroughly under cold water, removing the beards and scraping off barnacles. Discard any open or broken ones.
2. Place the mussels in a large pan over high heat with a splash of water or white wine. Cover and steam for 2-3 minutes-just until they barely open. You do not want to fully cook them yet.
3. Remove from heat immediately. Break off and discard the empty half of the shell, leaving the mussel meat attached to the other half. Arrange them on a baking tray.
4. Filter the liquid released in the pan through a fine sieve and save a small amount.
5. In a bowl, mix the breadcrumbs, minced garlic, chopped parsley, grated cheese, and a generous drizzle of olive oil. (Alternatively, use your pre-made frozen seasoned breadcrumbs).
6. Add a tablespoon or two of the filtered mussel water to the mixture; the texture should be like damp sand, not wet paste.
7. Spoon the breadcrumb mixture over each mussel, pressing down gently to ensure it stays in the shell.
8. Make-Ahead Tip: At this stage, you can cover the tray with plastic wrap and refrigerate for up to 6 hours.
9. Preheat your oven's broiler (grill). Drizzle a little more olive oil over the prepared mussels.
10. Broil for 5-10 minutes, watching closely, until the breadcrumbs are golden brown and crispy.

Serving Suggestions

Serve these Cozze Gratinate hot or warm as a finger food appetizer. They are best accompanied by fresh lemon wedges to squeeze over the crispy crust just before eating. Pair with a chilled glass of Prosecco or a white wine like Vermentino to cut through the richness of the cheese and garlic.

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