Time
50 minutes
Difficulty
Easy
Course
Second Courses
Italian Region
Ingredients
Servings 8
- 2 ½ lb mussels
- 4 eggs
- 7 oz breadcrumbs
- 3 ½ oz grated Pecorino cheese
- parsley, chopped
- 3 ½ oz extra virgin olive oil
- 1 clove of garlic
- salt and pepper
- 1 lb tomato sauce
Preparation
25 minutes preparation + 25 minutes cooking
Brown garlic in a pan in the oil; as soon as it is golden-brown, add the tomato puree and cook over a low heat for ten minutes. Wash the mussels carefully and open without detaching the valves. Beat the eggs, add breadcrumbs, cheese, parsley, salt and pepper. Mix well and stuff the mussels with the mixture (which must not be too firm), then close the shells. Arrange in an oiled oven-dish and finish cooking in a hot oven (400°F) for about fifteen minutes.
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