Cozze Ripiene

by Editorial Staff


Prep Time 45 mins
Total Time 45 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)


  • 1 kg mussel (s) (mussels)
  • 0.5 kg ½ tomato (s) (chopped pizza tomatoes)
  • 1 bunch parsley, smooth
  • 1 bunch basil
  • 1 onion (s)
  • 4 cloves garlic
  • 2 egg (s)
  • 6 tablespoon parmesan
  • 1 tablespoon butter
  • 6 tablespoon breadcrumbs, freshly made
  • 0.25 liter ¼ wine, white, dry
  • salt and pepper
Cozze Ripiene
Cozze Ripiene


  1. Wash the mussels, clean them, sort out if necessary and cook in the white wine for about 5 minutes and let them cool down (discard closed mussels). Break the mussels apart in the middle, discard the empty half. Sieve the mussel stock and set aside.
  2. Sauté the finely chopped onion and half of the garlic in olive oil, add the tomatoes and mussel stock, season with salt and pepper and reduce to a creamy sauce. Put the sauce in a large flat baking dish or tart dish.
  3. Mix the whisked eggs with finely chopped parsley + basil, the rest of the garlic and breadcrumbs + 1 tablespoon parmesan, season with salt and pepper. Cover the clam halves with this mixture and place on the tomato sauce. Spread the rest of the cheese on top and cover with flakes of butter.
  4. Bake in the preheated oven for approx. 5 minutes under the grill. Scatter some more parsley. Finished! In addition ciabatta + white wine.
  5. A dish that is easy to prepare and always goes down well. It is also nice when each guest gets their own little casserole dish.
  6. The amount is intended for 4 people as a starter or snack, for 2 people as a main course.

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