Stuffed mussels, La Spezia style, is a traditional dish from the extreme east of Liguria, in particular the area around La Spezia. Very tasty, they can be found as a starter in the menu of many local restaurants, but with a little patience, amply repaid, they can also be prepared at home.
As with each traditional recipe, each family has its own version and, even if similar, no one recipe is the same. In all of them, however, the ingredients are perfectly balanced and the final result is surprisingly good.
I leave you my recipe which I learnt by asking a lot of questions of friends who live locally, in particular the mussel farmers of La Spezia with whom I have shared many battles to defend their difficult business.
These molluscs are farmed in the sea between the Cinque Terre and Magra national parks, in the wonderful sea around Lerici (awarded the blue flag some years ago) and around Portovenere, in the bay of the marvellous Palmaria Island.
They are produced by 86 members who carry on a centuries-old activity, passed on from father to son, with ancient methods, which allow independent production to be maintained. That is why their mussels are among the best and tastiest and above all always guaranteed to be healthy and safe.
A piece of advice: in the Gulf of La Spezia, never call mussels “cozze or mitili“.. people will get angry!
Ingredients
Stuffed mussels
For the sauce
Tools
Get an abrasive pad to clean the muscles!!
Steps
To clean the mussels
Clean the mussels. Immerse them in water and remove the beard by hand. Then scrape away any residue from the shell with a small knife and rub any sand and barnacles off with a scouring pad. Rinse in running water.
At this point you need to open half the molluscs (the smaller ones) by putting them in a pan over the heat with a little white wine and parsley. Put the lid on and cook until they are open (as for marinated mussels) Allow to cool and take the molluscs out of their shell.
The others, which will be stuffed, should be opened cold, by introducing the point of a strong knife between the valves (shells). Take care not to break the shells. Keep to one side.
Prepare the filling
Put the mortadella, the mussels opened over the heat, a little parsley, thyme and marjoram in the food processor. Chop and then blend with the egg, the bread soaked in milk, two pinches of pepper and the grated Parmesan cheese. You should not need salt but taste and season if required.
Stuff the mussels.
Put everything, with your hands or with a teaspoon, into the mussels previously opened cold with the small knife. Close them, exercising a little pressure.
Note: some people tie them with string to make them stay together but I prefer not to and to put them to cook in the sauce in a large frying pan or casserole pan without moving them, so that the filling does not come out.
Cook the mussels in the sauce
Position the stuffed mussels in a large frying pan greased with a thin film of oil along with a clove of garlic. Allow to simmer for a few minutes to gain flavour, sprinkling with white wine, then add the tomatoes (in pieces or in a purée), basil, salt and pepper.
Cook slowly for about half an hour, first covered and then without a lid to allow the liquid to evaporate.
Serve hot!
Varied doses for servings