Cozze Ripiene {Stuffed Mussels}


Mussels, Mussels and more Mussels please. I could literally eat my weight in Mussels. I know, probably not the brightest idea but I so could. Next to my Drunken Mussels these are my favorite way to enjoy Mussels. Okay, who am I kidding, I’d eat them just about any way but raw. There I said it! I was told the name of this recipe is Cozze Gratinate but that translates to Mussels au Gratin and well since there isn’t any cream in here and knowing if I called them that SOMEONE would call me out on it so I’m changing it to Cozze Ripiene, which translates to Stuffed Mussels ; ) Which is exactly what they are.  


I have recently started saving the ends of my bread loaves, freezing them and popping them into my toaster oven to brown up nicely & then bashing them into oblivion ehem bread crumbs! It’s a great money saving tip and I can’t believe I haven’t been doing that all along (because no one in the house wants to eat the end pieces they just got chucked into the trash…well no more!) If you don’t want to use bread crumbs Panko is a fabulous alternative.


Be sure to clean your Mussels well. That greyish looking brillo pad on the outside is called the “beard” & it needs to be pulled off. Not a pretty chore but you don’t want to eat that. It’s a very quick dish to prepare. The hardest part will be removing the top half of the shell when they’re finished cooking. And well, that’s not really hard now is it? 

Cook them, stuff them, bake them, EAT them! Tha’ts it! Easy peasy!

These would make an awesome appetizer for your next get together or even just for yourself, I won’t judge ; )

What you’ll need: (recipe can easily be doubled)
1 lb Mussels – beards removed
1/4 cup dry white wine
extra virgin olive oil
2 cloves garlic – minced
2 tbsp flat leaf Italian parsley – roughly chopped
1 tsp dried oregano
3/4 cup bread crumbs/panko
1 lemon – cut into wedges

What to do:
Preheat oven to 350 degrees. Heat a large deep sided pan over high heat. Add the wine and mussels. Cover with lid and cook approx 4-5 minutes until Mussels have opened & are orangeish in color. Remove top half of shells & discard. Place the Mussels in half shells onto a rimmed cookie sheet. Continue until all Mussels are on sheet (the shells should be touching each other) Combine the garlic, parsley & oregano into a small dish. Sprinkle this mixture evenly onto Mussels. Drizzle olive oil onto Mussels. Season with s/p & sprinkle bread crumbs/panko evenly on top of Mussels. Bake for approx 6-10 mins until bread crumbs become somewhat crisp.

Transfer Mussels to serving plates, garnish with a pinch fresh parsley and serve with a wedge of lemon. Eat immediately.

Buon Appetito!


  1. 1

    Ok, if I find out that I only have 24 hours to live, will you fly out and make these for me as part of my last meal? Drool…

  2. 2

    I want some of these now, even if I have more than 24 hours to live (which I hope I do). Seriously, I remember eating stuffed mussels with tomato sauce in the cinque terre and they were sensational.

  3. 3

    I just had mussels for the first time last year, I was surprised how much I liked them. This version sounds great, maybe I’ll try it next!

  4. 4

    Oh this is sinful- Now Im hungry! I have to make these…..I could eat them all myself!

  5. 5

    Yummm, I love mussels! These look fab! 🙂

  6. 6

    I think mussels look creepy, but my hubby loves them, so I will be nice and make them for him! 🙂

  7. 7

    I’ve never made mussels – I’m scared I’ll undercook them!

  8. 8

    My husband would love these! I have always been afraid to cook seafood like this, but since those look so great, I will have to try it.

  9. 9

    These look fantastic. I’ve never cooked with shellfish at home, but if it tastes as good as it looks, I might have to give it a shot.

  10. 10

    Yum, look fabulous and missing my regular Friday Happy Hour at Yia Yia’s where they serve a fabulous mussel appetizer with almost identical ingredients. Can not tell you how many people I’ve taken there who have never had them and fell in love at first bite. Me want. Now please?

    I used to be afraid of making them but oh so easy since they basically let you know when their shells open; wishing more foods would be so kind!

  11. 11

    I love mussels…never had them stuffed though.

  12. 12

    You gave me a great recipe to try for tomorrow’s! My friend would give me a visit and for the appetizer- I already made up my mind! What else, but this! Thank you for reminding me to clean the mussels very well! 🙂

  13. 13

    Wow your musselslook really fantastic!
    I love mussels. I love them baked with butter. Thanks for sharing the recipe. I think i’ll try it out too. I have mussels waiting to be cooked right now.

  14. 14

    I could eat several dozen of these. Lovely photos, looks great!

  15. 15

    Oh, these sounds sooooo good. We pull up hubby’s mooring chain twice a year to harvest the mussels that grow on it; because they are suspended in the water they are (almost) sand-free. Aaaaand I’m thinking it’s about time to do that!!!

  16. 16

    These look great! I love mussels 🙂

  17. 17

    Once again you have another grand slam!

  18. 18

    Yes!! yes!! just hits the spot with me. Will go out Mussel shopping right away. Great post, s

  19. 19

    I wish I could get some fresh mussels! These look so delicious, and like you I think I could eat my weight in mussels… well just about any sea food really 😀

  20. 20

    I need a glass of wine with this.


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