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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)
A delicious quick alternative to stuffed mussels to serve as a light lunch or antipasti snack
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
Tried this recipe?Let us know how it was!
