Mussels au gratin stuffed with three colors

2_07291 MUSSELS AU GRATIN with AROMATIC FILLINGS to THREE COLORS for 6 PEOPLE INGREDIENTS 1, 6 kg of mussels, 200 g of peeled tomatoes, 4 tablespoons of olive oil, egg yolk, 100 ml of cream, 3 tablespoons grated pecorino cheese, 3 tablespoons grated Parmesan cheese, 3 tablespoons of breadcrumbs, 5 sprigs parsley, 1 teaspoon of dried oregano, 1 garlic clovesalt and pepper wash the mussels under running water by scraping them with a Pocket knife.

Cover with cold water in a bowl and add 3 tablespoons coarse salt.

Let them rest for at least 30 minutes so lose sand residues.

Wash the parsley leaves, dry and peel the garlic.

Chop in food processor and add the breadcrumbs.

Place the mixture in a bowl, add salt and pepper and 2 tablespoons oil.

Drained tomatoes in a colander and place in a second small bowl, spezzettateli with a fork, add salt, pepper, 2 tablespoons oil and stir.

Put the egg yolk in a third Bowl, join the pana, salt, pepper and half the cheese and stir.

Preheat oven to 220° Drain the mussels, put them in a saucepan and cover with the lid, let them open to high heat for 8 minutes, stirring often with a wooden spoon.

Throw out those that have remained closed.

Remove the mussels in shells that do not attack the clam.

Arrange the shells with the clam on a baking sheet lined with parchment paper.

A third of shells filled with tomato sauce and sprinkle with half the Parmesan.

Spread the parsley seasoning on another third and completed with the remaining Parmesan.

Stuffed mussels remained with the sauce with cream and sprinkle with the remaining cheese.

Bake the plate and cook for 10 minutes, transfer the mussels to a serving platter, alternating colors and serve.