Parmigiana di Cozze (Mussel Parmigiana) Recipe Guide

Parmigiana di Cozze is a delightful Italian dish hailing from the southern regions, particularly Naples and Puglia. It combines tender mussels, rich tomato sauce, melty cheese, and a crunchy breadcrumb topping to create a comforting, flavorful dish. From my own personal experience, it’s the perfect centerpiece for a family dinner or a weekend indulgence. Let me show you how I make this savory Italian classic step-by-step.

Recipe Overview

• Cuisine: Italian
• Course: Main Course
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Time to Stand: 5 minutes
• Total Time: 55 minutes
• Ease of Cooking: Moderate (beginner-friendly with guidance)
• Servings: 4
• Calories: ~370 per serving
• Cost of Ingredients: Moderate

Equipment Needed

• Large pot for steaming mussels
• Medium saucepan for tomato sauce
• Large mixing bowl
• Baking dish (approximately 9×9 inches)
• Knife and cutting board
• Sieve or strainer
• Whisk or spoon for mixing
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Ingredients

For the Mussels:

• 2 lbs (1 kg) fresh mussels
• 1 garlic clove, minced
• 2 tablespoons olive oil
• ½ cup dry white wine

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz/400 g) diced tomatoes
• 1 teaspoon sugar
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves, chopped

For the Assembly:

• 1 cup breadcrumbs (panko or homemade)
• ½ cup grated Parmesan cheese
• 1½ cups shredded mozzarella cheese
• 1 tablespoon olive oil (for drizzling)
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Method

Step 1: Prepare the Mussels

1. Clean the mussels thoroughly by scrubbing the shells and removing the beards. Discard any open mussels that don’t close when tapped.
2. Heat olive oil in a large pot over medium heat. Add minced garlic and cook until fragrant.
3. Add the mussels and white wine. Cover the pot and steam the mussels for 5-7 minutes, or until they open.
4. Remove the mussels from the pot and let them cool slightly. Discard any that remain closed. Separate the mussel meat from the shells, keeping a few in the shells for garnish if desired.

Step 2: Make the Tomato Sauce

1. Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 3 minutes.
2. Add minced garlic and sauté for another minute.
3. Stir in the diced tomatoes, sugar, and red pepper flakes (if using). Season with salt and pepper.
4. Simmer the sauce for 10-15 minutes, stirring occasionally, until thickened. Add chopped basil in the final minutes for a burst of fresh flavor.

Step 3: Assemble the Parmigiana

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine breadcrumbs and Parmesan cheese.
3. Lightly grease the baking dish. Spread a thin layer of tomato sauce on the bottom.
4. Add a layer of mussels, followed by a layer of mozzarella, a sprinkle of breadcrumb mixture, and a drizzle of olive oil.
5. Repeat the layers until all ingredients are used, finishing with breadcrumbs on top.

Step 4: Bake

1. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
2. Let the dish stand for 5 minutes before serving.

Variations and Substitutions

1. Vegetarian Option: Substitute mussels with sliced eggplant or zucchini for a veggie parmigiana.
2. Gluten-Free: Use gluten-free breadcrumbs.
3. Cheese Alternatives: Replace mozzarella with dairy-free cheese for a lactose-free version.
4. Spicier Twist: Add chopped chili peppers to the tomato sauce for extra heat.

• > Go here to buy the must-have equipment and ingredients for making a Savory  #Parmigiana di Cozze  here.

What to Expect

Parmigiana di Cozze is hearty yet elegant, with layers of tender mussels, tangy tomato sauce, and melty cheese. The breadcrumb topping adds a delightful crunch. It pairs beautifully with a crisp white wine and fresh salad.

Nutritional Information (Per Serving)

• Calories: ~370
• Protein: 25 g
• Carbohydrates: 15 g
• Fat: 22 g
• Fiber: 3 g
• Sodium: 850 mg

Closing 

I hope this guide has made preparing Parmigiana di Cozze seem a little less daunting! Have you tried this dish before, or is it your first time? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please, leave your honest comment.