Cozze al Forno

by Giada

Prep Time

15 minutes

Cook Time

25 minutes

Serves

6

Beginner

Photo Credit: Elizabeth Newman

Cozze al Forno

Name: Cozze al Forno
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1/4 cup olive oil; 1/4 cup diced prosciutto (about half of a thick slice); 2 cloves garlic (peeled and chopped); 3/4 cup bread crumbs; 1/4 cup fresh Italian parsley (chopped); 1/2 cup freshly grated Parmesan (divided); 2 tablespoons olive oil; 1 clove garlic (smashed and peeled); 1 pound mussels (cleaned); 1/2 cup dry white wine; Lemon wedges (for serving)

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These mussels are loaded up with flavorful ingredients, and get golden-brown and crispy in the oven for a perfect appetizer.

Cozze al Forno

Servings

6

Prep Time

15 minutes

Cook Time

25 minutes

Calories

317

Author:

Giada De Laurentiis

Ingredients

For The Filling:

1/4 cup olive oil

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1/4 cup diced prosciutto (about half of a thick slice)
2 cloves garlic (peeled and chopped)
3/4 cup bread crumbs
1/4 cup fresh Italian parsley (chopped)
1/2 cup freshly grated Parmesan (divided)

For The Mussels:

2 tablespoons olive oil
1 clove garlic (smashed and peeled)
1 pound mussels (cleaned)
1/2 cup dry white wine
Lemon wedges (for serving)

Sicilian I.G.P. Extra Virgin Olive Oil

Regular Price: $23.50

Sale Price: $23.50
Regular Price

Unit Price: per

(16.9 fl oz)

Instructions

This recipe originated on Giada in Italy. Episode: Inspired by Capri.

For the filling:

Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
Position a rack in the top third of the oven. Preheat the broiler to high.
Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.