Stuffed mussels is a simple recipe that, as an appetizer, will please you and your guests, and pairs well with the fresh white wines of the South.
- 1 kilogram of big mussels
- 1 glass of extra virgin olive oil
- 2 cloves of garlic
- 1 tuft of parsley
- 1 hot chili pepper
- A handful of stale breadcrumbs
- Grated pecorino cheese to taste
Take the mussels, clean them by removing the “tobacco” and filaments, brush and wash them in plenty of water. Place the seafood in a sauce pan and cover with a lid. Take the mussels to boil in their own sea water (no extra water is required) until the shells open. Once all the mussels are opened, remove the pan from the heat. In a bowl, sprinkle the bread crumbs, add the cheese, parsley, garlic and crushed chili pepper, mix with a little olive oil and fill the mussels with this mixture. Finally, place them in a lightly greased baking pan, sprinkle with more olive oil and bake for ten minutes, until they are gratin.
You can taste this and other delicious recipes in the best restaurant in Agnone at Masseria Santa Lucia.