Cozze Arraganate are a very tasty and easy to prepare recipe, typical of Apulian cuisine.






  • 2 pounds small-to-medium mussels, scrubbed, with beards removed
  • 1/4 cup fresh bread crumbs
  • 2 eggs
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons minced garlic
  • 2 tablespoons freshly grated Pecorino Romano cheese
  • 1/4 cup extra-virgin olive oil
  • salt and pepper to taste




Preheat the oven to  390 F.

Discard any mussels that are gaping, keeping only those that are firmly closed.

Place the mussels in a deep skillet with 3 tablespoons of water and cook over moderately high heat, stirring frequently.

As the mussels open, transfer them to a large platter with a slotted spoon.

When all the mussels are cooked, strain the liquid in the pan through a sieve lined with several layers of cheesecloth.

(You should have 1/4 cup of liquid; if not, make up the balance with a little dry white wine.)

Remove the mussels from their shells, reserving 1 half shell for each mussel; set the shells on a baking sheet and fill each with a mussel.


Break the eggs into a bowl, beat them with a fork and add the pecorino cheese. Season with salt and pepper.

Mix the breadcrumbs with the finely chopped garlic and parsley.

Discard the empty shells and transfer the remaining ones to a baking sheet lined with parchment paper. Pour the egg and pecorino cheese batter over the mussels.


Also add the breadcrumbs with the garlic and parsley, adjust the salt and season with oil.

Bake in the preheated oven at 390 F for about 20 minutes, or until golden brown.

Serve hot or at room temperature. (Do not reheat or the mussels will toughen.)




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