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Cooking with Mamma Anna Maria: Stuffed Mussels in Tomato Sauce

Reading Time: < 1 minute

Ingredients:

Garnish: slices of unsalted bread, like Tuscan bread.

Cooking time: about 30 minutes (Takes a little time but it’s healthy!)

Preparation:

  • Clean mussels thoroughly, wash and open them. Make sure they’re fresh and discard any that do not open.
    Use a knife to help you. Do this operation over a bowl and save the juice from the mussels for later use.
  • In a bowl mix all together the bread, eggs, parsley, garlic and the parmesan cheese.
    When it’s well mixed, start with filling the mussels one by one.
  • Pour the tomato sauce in a earthenware cooking pan and then add some olive oil, the sliced garlic and some chopped parsley. At the end add the sliced peppers. Season with a pinch of salt.
  • Put the pan over the fire. Halfway through cooking, around 15 minutes, add the liquid from the mussels you saved before.
  • Then add the stuffed mussels. Cover with a lid and let the mussels stew for 15 more minutes.
  • Transfer into serving plates.
    If you like sprinkle with some crushed red hot chili peppers and parsley.

…and don’t forget to cut some slices of bread and use them to soak up the sauce!

Buon Appetito!
by Mamma Anna Maria

You’ll learn how to cook real traditional Italian plates in the friendly and relaxing Abruzzo

2 thoughts on “Cooking with Mamma Anna Maria: Stuffed Mussels in Tomato Sauce”

  1. Lorraine and Frank Wagner

    Fabrizio, I thank you so very much for your continuing reminders of the good times we had in Vasto when Lorraine and I had the privilege to spend some time with you and your lovely family, never mind the great food we cooked and ate.
    I also think these are great marketing tools and I do pass them on to friends so they can enjoy them as well and, perhaps, one day decide of visiting you guys.
    Keep up the good work!

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Fabrizio Lucci

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Abruzzo is a region located in the center of Italy, nestled in the Apennines and the Adriatic coast, just a couple of hours away from

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