Starters Fish

How to Cook Mussels According to Bros': The Amazing Recipe with Provola in the Shell

copertina cozze e provola

Not just any mussels: Bros' serves them with a stuffed shell, combining seafood with a very special ingredient.

Mussels with provola                     

For the mussels 

  • 500 g of mussels
  • 2 cloves of garlic
  • Parsley stems
  • EVO (Extra Virgin Olive Oil)


Heat a skillet on the stove and add a bit of oil, garlic, and parsley stems.

Add the mussels to the hot skillet and pour in some water; cover with a lid to create steam.

Let them cook for about 1 minute, then remove the lid and start removing the mussels that have opened (if some remain closed, cook them a bit longer).

Set aside all the mussel shells and clean them thoroughly; also keep the cooking water, which should be strained through a fine-mesh chinois.

For the cooking gel

  • 200 ml of strained mussel cooking broth
  • 1 g of xanthan gum


Blend well with an immersion blender without creating too much air, and vacuum-seal several times until you achieve a smooth gel. Brush it onto the mussels.

For the provolone pannacotta

  • 500 g of cream
  • 300 g of Provolone del Monaco
  • 100 g of milk
  • 5 g of salt
  • 10 g of pepper
  • 10 g of gelatin


Bring the milk and cream to a boil, add the grated cheese, and let it melt. Add the soaked gelatin and adjust with salt and pepper. Pour the panna cotta into the mussel shells and serve.



via Acaja 2, 73010 Lecce LE

Phone +39 0832 09 26 01



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