Memories of Fossacesia – Pia’s Cozze Balls (Mussel Antipasti)

Fossacessia Memories - Pia's Mussel Balls

For those that miss eating seafood antipasti on Abruzzo’s Adriatic coast, particularly on the Trabocchi coastline, we give you Pia’s recipe for Cozze Balls (Mussel Balls), Fossacesia’s easy-to-make alternative to stuffed mussels! Served with a lick of passata, they are delicious as a stand-alone delicate lunch or antipasti snack to rekindle memories of a long hazy seafood lunch that stretches all afternoon!

Fossacesia Memories - Pia's Mussel Balls

Pia's Cozze Balls (Mussel Antipasti)

Pia De Simone
A delicious quick alternative to stuffed mussels to serve as a light lunch or antipasti snack
Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine Italian
Servings 2 people

Ingredients
  

  • 140 gm Steamed Mussels (Meat from 1 bag of Mussels)
  • 120 gm Day-old White Unsliced Bread Without Crust Whizzed into Rough Breadcrumbs
  • 1 Clove Garlic Grated
  • 1 Handful Grana Padano Cheese Grated
  • 1 Small Handful Flat Leaft Parsley Chopped
  • 1 Dash of Olive Oil
  • 2 Cloves Garlic Sliced
  • 1 Large Handful Fine Breadcrumbs
  • 1 Egg Beaten
  • Groundnut Oil

Instructions
 

  • Clean and debeard 1 bag of mussels
  • Steam mussels in a little olive oil and sliced garlic cloves
  • Remove from shells and set aside
  • Remove crust from bread and whizz for rough breadcrumbs in a blender
  • Finely chop the mussels and add breadcrumbs
  • Stir in parsley, cheese, grated garlic and the beaten egg. Mix together and add salt and pepper according to taste
  • (If you prefer a lighter ball add more breadcrumbs and a little of the mussel water filtered)
  • Make small balls with approximately 1 tsp. of the mixture per ball
  • Roll each ball in the fine breadcrumbs, this will help crisp them up when frying
  • Deep fry in groundnut oil for approximately 2-3 minutes, turning each ball regularly to prevent it burning
  • Remove from oil and drain on kitchen paper
  • Serve with a light, warm passata
Keyword Mussels, Seafood
Tried this recipe?Let us know how it was!
Sam Dunham
Author: Sam Dunham

Sam is a very lucky midlife 'mamma' to A who is 12 and juggles her work as a self-employed freelance SEO food and travel copywriter and EFL teacher. She is the founder of the Life In Abruzzo Cultural Association, co-founder of Let's Blog Abruzzo. she is the founder of the 'English in the Woods' initiative, teaching English outdoors in a forest style school.


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