Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us how to make stuffed mussels. Not only is this recipe quick and easy, but making your own breadcrumbs is a great way to use up leftover or stale bread. Serve these stuffed mussels as a main dish or as a tasty snack.
Check out the recipe here: https://munchies.vice.com/en_us/article/panv5m/stuffed-mussels-cozze-ripiene
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No. I’ll order what I want, in any order I want and I’ll not be told different by some elitist snob. Fuck your rules.
Get book, read a recipe and QUANTO BASTA! God damn it!
Up tight and annoying….
How can you tell if the muscles are dead, i.e., unsafe to eat using this method??? Don’t you need to soak them in water to see which open on their own???
Eat these if you want to play russian roulette with your digestive tract. You’re supposed to BOIL mussels live. the dead ones won’t open & you throw them away…she’s opening them herself & risking food poisoning
Munchis is always Vice ? 9r. change managment?
Homely girls need to cook well to get a man.
Shes like the girl that studies abroad and comes back and acts cultured
Dani from “The Real Bro’s of Simi Valley” lmao
Totally dude, what a bitch
Tasty tasty
i’m going to make this tonight and use crab instead of tuna and add a little paprika for a kick
I’m surprised there’s no comments about her huge tits.
Love you Katie!
She’s annoying to listen to.
You should stuff it up your ass.
Pro. Good directions.
wait…so how do we know if the mussel is edible if we force it open?
I will assume you never ate them raw
@lightningrod6568 irrelevant
It’s a good question… Tried to research about this but don’t see a safe way to do this
@rageme1987 not irrelevant ok!
If it’s particularly difficult,then it’s probably alive
Interestingly enough Turkish cuisine on Mediterranean coast regions and major coastal cities like Istanbul and Izmir has an similar stuffed mussel street snack that is called midye dolma (Literally means stuffed mussel) .
They use pepper and white rice only for stuffing and cooking them together inside the mussel. The street vendors serve it with lemon for extra flavor to squeeze on it in according to your taste. I would have never guess that Italians would have something similar as well. I would love to try the Italian version of the recipe one day.
midye dolma >
“Italian Stuffed Mussels”…this is one of the many ways of “gratinating” the mussels in Italy .. one. 7,458 km of coasts. 645 Italian maritime coastal communities … each has its own recipe ..
I dont need a fucking lecture on how to order food before the video starts. Good way to get someone to stop watching.
Abby from The Last of Us Part 2
Just like my mama-Francescina made. She refused to let me in her kitchen when I visited Puglia (men weren’t allowed to do women’s work). Does your book include pugliese sausage ?
Midye dolma da elden gidiyor…
Saludos
This is not origin from italy. So be honest about it. It is copy paste from the armenian ottoman empire