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The recipe for stuffed mussels

Main courses

Stuffed mussels are a very tasty dish, cooked with many variations from Carrara to Massa and away throughout Versilia. We offer the recipe suggested to us by a skilled housewife from Camaiore, who opened the doors of her kitchen, confiding to us the secrets and tricks of excellent gastronomy.


  • 1.5 or 2 kg of mussels
  • 200/250 g of mortadella
  • 2 eggs
  • breadcrumbs soaked in milk and squeezed
  • 60 g of grated parmesan
  • 500 grams of peeled tomatoes or ready-prepared puree
  • 1 glass of dry white wine
  • 2 cloves of garlic
  • parsley
  • nutmeg
  • olive oil
  • salt and pepper


Clean the mussels well, eliminating any hair visible between the shells (called "bisso" or "dente" in Versilia). 

Separate the smaller mussels and set them aside to use for the filling. With a suitable knife, open the raw mussels starting with the flat part of the shell. Take care not to damage the shell and not to separate them completely. Once open, allow them to drain.

Separately, prepare the filling: mix the chopped mortadella, bread crumbs with the small boiled mussels, clove of garlic and parsley. Combine the mixture with two eggs, parmesan cheese and a dash of nutmeg. If desired, add a pinch of red pepper and a sprinkle of thyme.

Season with salt and pepper. Fill the mussels, tying the two sides together with a bit of string. Starting from the center, place the mussels in a large pot. Arrange them in a spiral shape until you reach the edges.

In a frying pan, prepare the sauce using the peeled tomatoes or tomato paste, a clove of garlic, a sprig of finely chopped parsley, a glass of white wine and half a cup of olive oil. If desired, add a pinch more of red pepper.

Pour the sauce over the mussels and cook on low heat for about 45 minutes in a covered pan, until the sauce becomes thick. Avoid mixing with a wooden spoon, instead, occasionally shake the pan slightly to stir.

When ready, remove the string and serve.