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!
Pia's Cozze Balls (Mussel Antipasti)
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
Author: Sam Dunham
Sam is a freelance SEO content creator and IGCSE Geography and English teacher at Istituto Cristo Re in Rome. She also runs the Life In Abruzzo Cultural Association, sharing stories and insights about this captivating region.
Alongside raising a teenager, Sam hosts guests at her family’s traditional home, the Little House of the Firefly in Abruzzo, offering a warm welcome and insider tips on local culture, food, and hidden gems.
