Stuffed Mussels in Tomato Sauce

Wash and clean the Fresh Mussels (2.2 lb) . 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.

For the filling, in a large bowl place Eggland's Best Classic Eggs (6) , half of the filtered water, 1 clove of minced Garlic (1 clove) , Fresh Parsley (1 tbsp) , Ground Black Pepper (to taste) , Pecorino Romano Cheese (3 tbsp) , 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.

In a large saucepan heat Extra-Virgin Olive Oil (as needed) with the Onion (1) , and 1 clove of minced Garlic (1 clove) .

When golden brown in color add Tomatoes (2 cups) . 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.

Turn off the heat and add some Fresh Parsley (1 tbsp) . 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.