| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Italian, Appetizers, Shellfish |
36 |
Servings |
INGREDIENTS
| 3 |
|
Dozen mussels |
| 1/2 |
c |
Crushed tomatoes |
| 2 |
c |
Bread crumbs |
| 4 |
tb |
Grated cheese |
| 3 |
|
Garlic cloves, diced |
| 2 |
tb |
Parsley, chopped |
INSTRUCTIONS
Scrub mussels with a brush, pull off beards. Prepare a fry pan with a tight
fitting lid that will hold all the mussels. Add 3-4 T olive oil, 1/3 cup
water, salt, and pepper. Cover pan, let mussels steam over medium heat to
open. Meanwhile combine bread crumbs, grated cheese, and garlic cloves, to
use as stuffing. Remove mussels to cool and reserve liquid. Do not use
unopened mussels. Remove mussels and open shells to lay flat. Do not break
apart. Place one mussel in each shell, cover with prepared stuffing.
Squeeze 1 T of crushed tomatoes on each mussel. Sprinkle with chopped
parsley. Drizzle with olive oil and remaining liquid from steam process to
moisten bread crumbs. Bake at 375 degrees until golden brown, about 15-20
minutes. Serve hot.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
03, 1998
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