Cooking Instructions
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Step 1
Wash and clean the
Fresh Mussels (1 kg)
. Remove any dirt which has crusted on the shell, then place them in a large pot and cook on medium heat covered with a lid until they open up.
Step 2
As soon as they open, turn off the heat, transfer the mussels with their shells into a plate and filter the water into a glass. Set aside.
Step 3
For the filling, in a large bowl place
Eggs (6)
, half of the filtered water, 1 clove of minced
Garlic (1 clove)
,
Fresh Parsley (3 g)
,
Ground Black Pepper (to taste)
,
Pecorino Romano Cheese (20 g)
, and
Breadcrumbs (as needed)
. Mix all the ingredients together adding more breadcrumbs to get a wet but dense paste. If needed add some
Salt (to taste)
. Set the mixture aside and wait for 10 minutes.
Step 4
Use the mixture as filling to stuff the shells of the mussels. Be generous!
Step 5
In a large saucepan heat
Extra-Virgin Olive Oil (as needed)
with the
Onion (1)
, and 1 clove of minced
Garlic (1 clove)
.
Step 6
When golden brown in color add
Tomatoes (400 g)
. Add the remaining filtered water, some
Ground Black Pepper (to taste)
and let the sauce simmer for about 15-20 minutes. Add more water if needed.
Step 7
Add in the mussels and keep cooking for 10 more minutes with the lid covering the pan but leaving a little side open to release any extra steam.
Step 8
Turn off the heat and add some
Fresh Parsley (3 g)
. Serve them up with some toasted garlic bread! They make a great starter! Or you could use the sauce to dress some paste! It will be So flavorful you will love it.
