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How to make the stuffed mussels: Scrape, wash well and open about 2/3's of
the mussels raw, with a knife, without widening the valve too much,
and allow them to drain on an inclined surface. In a saucepan, over
medium heat (for around 4 min.), allow the remaining mussels
(washed) to open. Extract the meat and chop finely together with the
bologna, bread, garlic and herbs.
Mix this mixture with the egg,
cheeses, a little salt and pepper. Mix well until obtaining a
homogeneous mixture. Distribute the stuffing in the mussel shells
and close them.
In a saucepan with high sides heat olive oil and
brown the minced onion; sprinkle with white wine and cook at low
heat for around 3 minutes. After straining tomatoes add them to
onion and raise heat to medium cooking for around 5 min.
Remove from
heat and arrange stuffed mussels in the saucepan.
Return the stuffed mussels to heat,
add salt and pepper, cover with a lid and finish cooking for another
half-hour.
Recipe courtesy of The Italian Trade Commission.
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