Authentic Cozze Gratinate recipe. These crispy Italian Stuffed Mussels with breadcrumbs and garlic are the ultimate make-ahead appetizer. Prep them in the morning and bake in 10 minutes!
Clean the mussels thoroughly under cold water, removing the beards and scraping off barnacles. Discard any open or broken ones.
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.
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.
Filter the liquid released in the pan through a fine sieve and save a small amount.
Prepare the breadcrumbs
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).
Add a tablespoon or two of the filtered mussel water to the mixture; the texture should be like damp sand, not wet paste.
Spoon the breadcrumb mixture over each mussel, pressing down gently to ensure it stays in the shell.
Make-Ahead Tip: At this stage, you can cover the tray with plastic wrap and refrigerate for up to 6 hours.
Baking
Preheat your oven's broiler (grill). Drizzle a little more olive oil over the prepared mussels.
Broil for 5-10 minutes, watching closely, until the breadcrumbs are golden brown and crispy.