NEW YORK’S FINEST
Give your guests an authentic culinary experience with
this shellfish-based appetizer from southern Italy.
Chef Bruno is PMQ’s culinary advisor, with more than 50 years of international pizza experience.
He is the corporate chef for Marsal & Sons and the culinary coach of the U.S. Pizza Team.
3 lb. fresh large mussels, in their shells
¾ c. butter (unsalted)
½ c. bread crumbs
4 garlic cloves, finely chopped
6 tbsp. parsley, chopped
½ c. Parmesan cheese, grated
Scrub the mussels under cold water, cutting the
beard with a small knife. Preheat the oven to 450°F.
Place the mussels in a large saucepan over medium
heat. Once they start to open, lift them out one
by one. Remove the empty half-shell from each
mussel, leaving the mussel attached to the other
half-shell. (Throw out any mussels that did not
open.) Set aside.
In a small saucepan, combine all of the remaining ingredients and heat gently until the mixture
begins to soften. Once this is done, start stuffing
the mussels with the mixture and place them on a
cookie sheet. Bake for 7 minutes, or until lightly
browned. Serve hot or at room temperature.
Hello, my readers! I hope everyone had a wonderful holiday! Another year has gone by, and a new pres- ident is moving into the White House. With all of
the change going on in the world, your pizzeria should
always be a safe, comfortable haven for your customers.
And it all starts with your menu and the delicious meals
that you serve them every single day.
If you’re looking to create an authentic Italian experience
for your guests, this appetizer is one of the greatest dishes to
offer this time of year. Using fresh mussels in the shell, it’s a
specialty of southern Italy. I think your customers will love
it. You can even make stuffed clams using a similar recipe.