Stuffed mussels san remo

Yield: 1 Servings

Measure Ingredient
4 pounds Fresh large mussels, scrubbed and debearded
4 ounces Prosciutto di Parma
½ cup Mint, leaves only
½ cup Basil leaves only
¼ cup Oregano, leaves only
1 cup Extra virgin olive oil
1 \N Clove garlic, peeled
1 cup Breadcrumbs
1 cup Basic tomato sauce

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 ¼-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@...> on Mar 09, 1997.

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