Stuffed mussels (2)
Instructions
Open 10 mussels, chop clams with garlic, parsley and sausage.
Combine Parmesan cheese, eggs, bread and salt and wrung out, if necessary, breadcrumbs.
Open the other mussels, each a bit of stuffing, close them and bind them.
Cook them in a sauce made with tomato, onion, garlic and parsley.
Ingredients and dosing for 4 persons
- 30 big mussels
- 2 eggs
- 3 cloves of garlic
- 1 onion
- 1 sausage
- 300 g of perini tomatoes
- 3 tablespoons of grated parmesan cheese
- Parsley
- 1 stale sandwich (breadcrumbs soaked in milk)
- Breadcrumbs
- Olive oil
- Salt