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Cozze al Forno

Prep Time
45 min
Yields
4 - 6 servings

Giada creates a cozy appetizer by the sea.

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ingredients

Filling

¼
cup olive oil
¼
cup diced prosciutto, about half of a thick slice
2
cloves garlic, peeled and chopped
¾
cup bread crumbs
¼
cup fresh Italian parsley, chopped
½
cup freshly grated Parmesan, divided

Mussels

2
tbsp olive oil
1
clove garlic, smashed and peeled
1
lb(s) mussels, cleaned
½
cup dry white wine
Lemon wedges, for serving
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directions

Step 1

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.

Step 2

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.

Step 3

Position a rack in the top third of the oven. Preheat the broiler to high.

Step 4

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.

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