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Filled Mussles Recipe

24 Mar , 2015  

1 kg of quite large muscles
2 eggs
300 gr. peeled (preferably fresh) tomatoes
a bit of bread crumbs
50 gr. of chopped mortadella ham
30 grams of grated Parmesan cheese
a few sprigs of thyme (one for filling the rest for decoration)
a sprig of marjoram
a bit of parsley
4 tablespoons of Liguria extra virgin olive oil
a glass of dry white wine
a clove of garlic clean
50 cl of fresh whole milk
salt and pepper as you like

Process for the preparation
Wash and thoroughly clean the muscles, scraping the shell with the knife
to remove deposits, grassy parts and the fine linen.
Open them, making sure that the two valves do not detach from one another.
In a bowl, prepare the filling by combining 10 muscles, a little bit of garlic and chopped herbs, then the bread soaked and squeezed in milk, Parmesan, eggs and mortadella ham.
Add pepper and salt. Mix well.
Fill the slightly open muscles. In a saucepan, stew chopped parsley and garlic, sprinkle with white wine and add the tomatoes. After a few minutes, add the stuffed mussels and cook in covered pan on low heat, or in the oven at 200 °, for about 30 minutes.
Arrange on a platter and garnish the center with a few sprigs of thyme.


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