Name: Baked Mussels
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

[The prosperity gospel is] basically what the sixteenth century German monk turned church reformer Martin Luther called the “theology of glory”: How can I climb the ladder and attain the glory here and now that God has actually promised for us after a life of suffering? The contrast is the “theology of the cross”: the story of God’s merciful descent to us, at great personal cost, a message that the Apostle Paul acknowledged was offensive and “foolish to Greeks.”

Michael Horton

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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