Stuffed mussels are a typical Apulian second course, stuffed with bread and cooked in tomato sauce. We have revisited them to make them a perfect dish for a hot summer evening, the taste of the sea combined with ingredients from the land.
The recipe for mussels stuffed with red lentil couscous is by our food blogger Dalila Putigano.
- 150g red lentil couscous
- 150g of hot water
- 500g cleaned mussels
- a teaspoon of granulated stock cube
- 1 egg
- 100g grated cacioricotta cheese
- grated cacioricotta cheese
- evo oil
Dissolve a teaspoon of granulated stock in hot water and pour the liquid over the couscous. Let sit for 10 minutes until the couscous has absorbed all the stock and then fluff it up with a fork.
Add one egg, two tablespoons of tomato sauce and the grated cacioricotta cheese. Stir to obtain a moist and homogeneous mixture.
Using a teaspoon, fill each mussel shell and place it on the baking tray. Cover with the tomato sauce, a drizzle of olive oil and a few leaves of parsley. Bake at 180°C for 10/15 minutes.
Enjoy them hot with a good glass of bubbly.