Stuffed Mussels (Cozze Ripiene)
Instructions
Clean the mussels, rub and long wash under running water, then place them in a large saucepan and cook on moderate heat and covered container for about 10 minutes.
As soon as the shells of mussels open remove from fire and roundtrip on a platter without separating the two valve.
After that, place the sausage in a bowl chopped and peeled, chopped mortadella and the crumb of a stale bun soaked in a little water and squeezed; Add the garlic and the parsley, egg, salt and a ground pepper and mix the ingredients together well.
Stuffed mussels with prepared mixture, using a spoon, and be careful not to separate the valve between them; as that filled, legatele tightly with a string, so that the stuffing doesn't escape during baking.
Fry the chopped onion in a pan with the hot oil for a few minutes; Add the tomatoes, washed leather and semi private and finely chopped with the Crescent, season with salt, pepper and basil and cook over moderate heat for 15 minutes, stirring occasionally.
After this time, remove the sauce from the heat and pass through a sieve and put it in an oval baking dish; place the mussels stuffed inside the container and cook in the oven is already hot (180 degrees) for 30 minutes.
When finished, remove the baking dish from the oven, let the mussels from the wire, arrange on a serving dish, cover with the sauce and serve immediately, well-heated.
Ingredients and dosing for 4 persons
- 1000 g of mussels
- 400 g of ripe tomatoes
- 100 g of sausage
- 50 g of mortadella
- 1 onion
- 1 sprig of basil
- 1 clove of garlic
- 3 sprigs of parsley
- 1 egg
- 1 stale sandwich
- 4 tablespoons of olive oil
- Salt
- Pepper