How to make mussels stuffed with sauce: step-by-step recipe

Stuffed Mussels in Sauce are an authentic masterpiece of seafood cuisine, a dish that transforms a simple mollusc into a creation rich in flavour and tradition. This recipe, which requires patience and dedication, represents culinary art in its most genuine form, where every step contributes to creating an unforgettable gastronomic experience.

The heart of this dish lies in the creamy and flavourful stuffing, prepared with breadcrumbs softened in milk, aged cheeses, and fresh parsley, all bound together by eggs and enriched with our "Vigoroso" extra virgin olive oil from Oleificio Fratelli Vieste. Vigoroso oil, with its intense notes and decisive character, enhances the natural savouriness of the mussels and pairs perfectly with the acidity of the tomato.

Preparing stuffed mussels requires a special technique: each mollusc is carefully filled and tied with kitchen string, then slowly cooked in a fragrant sauce that enhances its marine flavour. The liquid from the mussels, expertly preserved during opening, is incorporated into the sauce to intensify the taste of the sea and create a perfect harmony between the stuffing and the tomato sauce.

This seafood main course is ideal for special occasions, when you want to bring something truly unique to the table. Stuffed mussels in sauce require time and attention, but the final result repays every effort: a rich, flavourful, and satisfying dish that captivates from the aroma released during cooking.

The final touch of raw Vigoroso extra virgin olive oil and accompaniment with fresh bread make this dish a complete experience, where every bite tells the story of the sea and land meeting in perfect harmony.

Preparation time: 45 minutes
Cooking time: 20 minutes
Servings: 4 people

INGREDIENTS

1 kg of mussels
200 g of breadcrumbs
1 glass of milk
30 g of grated Parmesan cheese
40 g of grated Pecorino cheese
A bunch of parsley
Salt
"Vigoroso" extra virgin olive oil from Oleificio Fratelli Vieste
2 eggs
2 cloves of garlic
Approximately 500 ml of tomato passata

PREPARATION

Clean the mussels and open them, reserving their liquid.
Rehydrate the breadcrumbs with milk (add it little by little), salt, add the cheeses, eggs, and chopped parsley. Knead everything with your hands until you get a firm mixture.

Stuff the mussels with a teaspoon of filling, then tie them one by one with kitchen string.

Sauté two cloves of garlic in "Vigoroso" extra virgin olive oil, add the passata, salt, a little water, and the mussel liquid.

Cook the sauce for a few minutes, then add the mussels. Cover with a lid and continue cooking for about twenty minutes.

Remove the string and serve the mussels hot with a drizzle of "Vigoroso" oil and bread."