Stuffed mussels in tomato sauce (cozze ripiene)
Pies
This dish calls for a few humble ingredients and a little bit of extra preparation but results in a hearty and beautiful meal that can cover both first and second course. The mussels are steamed open, the liquid reserved to add to a rich tomato sauce. The opened mussels are then stuffed with a breadcrumb and cheese mixture, closed with kitchen string and cooked in the tomato sauce. The mussels, sandwiched in their shells with the breadcrumb mixture, can be separately, while the tomato sauce – infused with the flavour of the mussels – is served with pasta as the first course or perhaps the next day. <br /> <br />You can, of course, also eat this as one meal – just the mussels, mopped up in their tomato sauce. No bread necessary of course, except to clean the plate. Be prepared to get your fingers dirty as you have to cut the string (a sharp knife at the table is handy for this), then pry the shells back open again, but the treasure inside is worth it. Keep a finger dipping bowl nearby. <br /> <br />By the way – the rule of no cheese with seafood that is rigidly applied throughout most of the country is broken in Puglia. Pecorino and shellfish go hand in hand in many dishes here.
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