Wednesday, September 3, 2008

Stuffed Mussels

  • 1 kg of mussels
  • 1 egg
  • 100 g mortadella
  • Fresh breadcrumbs soaked in milk
  • 1 sprig of parsley
  • A pinch of thyme
  • A pinch of marjoram
  • 2 cloves of garlic
  • 100 grams of grated Parmesan
  • 30 g. grated pecorino
  • 1 onion
  • 300 g tomatoes
  • ½ glass of white wine
  • Salt and pepper
  • 4 tablespoons of olive oil
  • Wash well, scrape and force open with a knife about 2/3 of the mussels trying not to stretch the valves, and leaving them to drip on a sloping plate.
  • Put the remaining mussels in a pan at a medium heat for about 4 minutes until the mussels open.
  • Remove from the pan, chop and mix with the mortadella, breadcrumbs, garlic, and other herbs.
  • Add the cheese, salt, pepper and bind with the egg.
  • Mix together until smooth.
  • Spoon the filling into the mussels and close the shells.
  • In a deep pan heat the oil and lightly fry the chopped onion; pour the white wine over the onion and leave to evaporate (about 3 minutes) over a low heat.
  • Pour on the sieved tomatoes - raise the heat and cook for about five minutes.
  • Remove from heat and place the mussels in the pan.
  • Return to heat, adjust seasoning, cover and simmer for approximately 30 minutes or until fully cooked.

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