Stuffed baked mussels

4 servings

Ingredients

QuantityIngredient
3poundsPrince Edward Island mussels
About 50 to 60
½cupDry white wine
cupBasic tomato sauce
1cupFresh basil leaves
1cupFresh bread crumbs
½cupExtra virgin olive oil

Directions

Preheat oven to 450 degrees.

Clean and debeard mussels. Place mussels in a 12- to 14-inch sautJ pan or large saucepan with the wine, cover and place over high heat to steam. Mussels should steam open in 2 to 3 minutes. Drain mussels, reserving liquid. Place liquid in a medium saucepan and add basic tomato sauce. Bring to boil, lower heat to simmer and reduce to 2 cups. Allow to cool.

Meanwhile, open mussels and remove the piece of shell that the mussel has detached itself from. Loosen the mussel from the second shell but leave it intact in the shell. Lay the mussels on a large baking sheet. Place ½ teaspoon tomato sauce mixture on each mussel.

Chiffonade all basil leaves and place several ribbons of basil over each mussel. Sprinkle with half a teaspoon of bread crumbs, dot with 2 to 3 drops olive oil and bake for 4 to 5 minutes, or until hot.

Serve immediately with lemon wedges.

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