| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Fresh large mussels, scrubbed and debearded |
| 4 |
oz |
Prosciutto di Parma |
| 1/2 |
c |
Mint, leaves only |
| 1/2 |
c |
Basil leaves only |
| 1/4 |
c |
Oregano, leaves only |
| 1 |
c |
Extra virgin olive oil |
| 1 |
|
Clove garlic, peeled |
| 1 |
c |
Breadcrumbs |
| 1 |
c |
Basic tomato sauce |
INSTRUCTIONS
Preheat oven to 450 degrees.
In a large pot, steam the mussels over 2 cups water, covered until open,
about 5 to 6 minutes. Remove half shell and lay flat on a cookie sheet.
Cube prosciutto into 1/4-inch dice and place in bowl. Place mint, basil,
oregano, oil and garlic into blender. Process until smooth. Remove and pour
into bowl with prociutto. Add breadcrumbs and tomato sauce and mix well.
Pack each mussel and shell full with green mixture. Bake 8 to 10 minutes,
until lightly golden brown on top, and serve.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #507 by Sue <suechef@sover.net> on Mar 09,
1997.
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