Mussels Tarantina Style, idea for a appetizer for the menu of Christmas Eve, easy and tasty stuffed mussels, idea for the holidays, for Ferragosto or Christmas, for a fish-based menu.
Simple and tasty Mussels Tarantina Style stuffed, are great if you’re gathering ideas for the Christmas Eve menu which usually is fish-based, however everyone then follows their own tastes and habits. The recipe for Mussels Tarantina Style is delicious, it prepares quite quickly, although you need to consider that you must first clean, purge the mussels but then it’s all quick. So a recipe let’s say quite simple, rich in flavor, so I strongly recommend making them, surely they will be appreciated.
In any case, you must always be sure of the origin of the mussels, therefore always try to get farmed ones.
Farmed mussels are generally more controlled and therefore safer to avoid infectious diseases, it’s not worth the risk.
A perfect dish for a fish-based menu, so it’s great for Christmas Eve or for Ferragosto or a dinner, a lunch with friends on any occasion.
Since they are excellent, I advise you to therefore be generous with the quantities, let’s say that with half a kilo of mussels, about two people can eat.
However, the quantity then depends on the menu, if it’s quite rich a medium portion per person is fine anyway.
Although it’s a recipe suitable for a fish-based menu, no one forbids us from including them in a meat menu as well, ultimately it remains an appetizer.
Follow me in the kitchen today we have Mussels Tarantina Style!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 1.1 lbs Mussels
- 1 Egg
- to taste Pecorino
- to taste Parsley
- to taste Pepper
- 1 clove Garlic
Preparation
Clean the mussels by rinsing them in water to remove sand and pull out the beard.
Put them in a pan, do not add water and salt, and let them cook on low flame.
Prepare the filling, in a bowl put the beaten egg, Pecorino, minced garlic and parsley, pepper, and a bit of oil, mix well.
Once the mussels are cooked, take the water from the pan and filter it with a clean cloth to remove any sand residues and add it to the seasoning.
Open the mussels in half, place them in a baking dish, and fill them with the prepared filling and some breadcrumbs.
Bake in a preheated oven at 392°F for 15 minutes, enough time to cook the egg.
Bon appétit
Art in Cooking suggests..
Mussels Tarantina Style, tasty and perfect for a fish-based menu, you can add bread pulp to the filling if you wish.
