Method
Step 1: Prepare the Mussels
Clean the mussels thoroughly by scrubbing the shells and removing the beards. Discard any open mussels that don’t close when tapped.
Heat olive oil in a large pot over medium heat. Add minced garlic and cook until fragrant.
Add the mussels and white wine. Cover the pot and steam the mussels for 5-7 minutes, or until they open.
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
Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 3 minutes.
Add minced garlic and sauté for another minute.
Stir in the diced tomatoes, sugar, and red pepper flakes (if using). Season with salt and pepper.
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
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine breadcrumbs and Parmesan cheese.
Lightly grease the baking dish. Spread a thin layer of tomato sauce on the bottom.
Add a layer of mussels, followed by a layer of mozzarella, a sprinkle of breadcrumb mixture, and a drizzle of olive oil.
Repeat the layers until all ingredients are used, finishing with breadcrumbs on top.
Step 4: Bake
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
Let the dish stand for 5 minutes before serving.
Variations and Substitutions
Vegetarian Option: Substitute mussels with sliced eggplant or zucchini for a veggie parmigiana.
Gluten-Free: Use gluten-free breadcrumbs.
Cheese Alternatives: Replace mozzarella with dairy-free cheese for a lactose-free version.
Spicier Twist: Add chopped chili peppers to the tomato sauce for extra heat.
