STUFFED MUSSELS


COOKBOOK: World Kitchen - ITALY

RATE: ❤️❤️❤️❤️👌🏻👌🏻👌🏻💲💲

These made it to the top of my list as the best mussels I’ve ever made! I love my seafood but mussels is not something that I jump at. If I repeated my recipes, this is one that I would certainly make again!

What can I say, the Italians know exactly how to cook them to perfection!

A must-try!

Enjoy

RECIPE

Serves 4

24 mussels, halved and cleaned (left in the shell)

3 tablespoons of olive oil

3 cloves garlic, chopped finely

500ml tomato passata (pasta sauce)

1 tablespoon of tomato paste

1 bunch of basil, chopped

1 bunch of parsley, chopped

2 eggs, lightly beaten

40g breadcrumbs

salt and pepper

1 cup of water

Clean the mussels , leaving the mussel attached to the shell. Remove any beards and rinse under water.

Heat olive oil, fry garlic lightly, add the basil & passasta and tomato paste. Stir and allow to simmer for a few minutes.

In a bowl combine breadcrumbs, parsley and salt and pepper. Add egg and combine well. Take some of the mixture (about a tablespoon full) and top each of the mussels. Place mussels face up in a deep pan. Spoon the tomato mixture over the mussels. Add water to the edges of the pan and bring to boil over a hotplate. Lower heat, allow them to simmer for 4-5mins, covered. Ready to be served. Spoon tomato juices over the mussels.

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