The recipe for stuffed mussels
A very tasty dish, cooked with many variations from Carrara to Marina di Carrara, to Massa and on throughout Versilia. Here is our special recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.visittuscany.com.
Cooking tools:
- Chef's knife
- Pot
- Skillet
- Mixing bowl
- Measuring cup
- Colander
- Kitchen timer
- Cutting board
- Stove
- String
- Grater
- Saucepan
- Kitchen scale
- Paring knife
- Spoon
- Wooden spoon
- Fine-mesh sieve
- Ladle
- Tongs
Ingredients
- 1 1/2 or 2 kg of mussels
- 200/250 g of mortadella
- 2 eggs
- breadcrumbs soaked in milk and squeezed
- 60 g of grated parmesan
- 500 grams of peeled tomatoes or ready-prepared puree
- 1 glass of dry white wine
- 2 cloves of garlic
- parsley
- nutmeg
- olive oil
- salt
- pepper
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