Cozze Ripiene from Aperitivo

READY IN: 35mins




  • First clean the mussels, pulling off any excess beard you may find sticking out of their shells.
  • Pour the white wine and the water into a large pan and bring to the boil. Add the mussels, discarding any that are open, and bring back to the boil. Place a lid on and steam until they are open. Drain the mussels and discard any that are still closed. Leave to cool long enough for you to be able to handle them.
  • Preheat the oven to 200°C (400°F), gas mark 6.
  • Mix together the breadcrumbs, parsley, chilli and garlic. Season with salt and pepper – be careful with the salt, as the mussels will already have a salinity to them.
  • Once you can handle the mussels, remove the top shells by gently twisting, leaving the mussel meat attached to the bottom shell. Place them on one or two large baking trays. Top each mussel with a generous helping of the crumb mixture. Drizzle all over with the olive oil.
  • Bake for about 10–15 minutes, or until fragrant, crisp and golden.
  • Serve with lemon wedges on the side.
  • Recipe courtesy of Aperitivo by Kay Plunkett-Hogge.
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