COZZE RIPIENE alla PISTOIESE
Stuffed Mussels

Serves 6 - 8

• 2 pounds fresh mussels
• 1/2 cup white wine
• 3 cups fresh breadcrumbs
• 1/2 cup Parmigiano Reggiano
• 1 lemon, zested and juiced
• 1 tablespoon finely chopped garlic
• 2 tablespoons chopped Italian parsley leaves
• 1 tablespoon chopped fresh oregano
• Crushed red pepper flakes to taste
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper

To Prepare

1. Preheat the oven to 350 degrees.

2. Scrape and de-beard mussels. Place them in a pot with the wine over medium heat and steam until they open. Discard any mussels that do not open. Drain cooking liquid into a bowl. Shuck the mussels and place them in the cooled cooking liquid, reserving the half-shells.

3. In a separate bowl, combine the breadcrumbs, Parmigiano, lemon zest, lemon juice, garlic, Italian parsley, oregano, red pepper flakes and olive oil. Mix until breadcrumbs are moist, but not wet, adding a little of the cooking liquid if desired. Season with salt and pepper.

4. Place a mussel on each half-shell and top with the breadcrumb mixture. Set the mussels on a baking sheet and pour the cooking juices on the pan. Bake until golden brown, about 12 minutes.

To Serve

Serve with lemon wedges.