Stuffed Mussels

http://www.initaly.com/regions/liguria/cinq.htm#recipe

Ingredients:

• 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

Method:

• 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.