COOKBOOK: World Kitchen - ITALY
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!
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
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.