Stuffed Shells – Cozze Ripiene

Heat the mussels in a saucepan with ¼ liter of white wine and cook for 5 minutes. The mussels should then open. Remove the opened mussels, pour the mussel stock through a sieve. Chop 1 onion and 1 garlic clove very finely, sauté in olive oil. Chop tomato pulp and add. Add mussel stock, season with salt and pepper, cook until thick.

For the filling, mix two eggs, chop parsley and basil. Crush 2 cloves of garlic, mix with eggs and breadcrumbs, season with salt and pepper. Top each clam with 1 tsp of herb paste.

To serve, either in a large, shallow, ovenproof dish or in batches in smaller, shallow, ovenproof dishes, fill with the tomato sauce. Place shell halves on top of the sauce (the sauce should not cover the shells). Sprinkle with grated pecorino, drizzle with olive oil.

Bake in a hot oven on grill setting for 5 minutes.

Serve with white bread.

White wine

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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