Stuffed Baked Mussels
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Stuffed Baked Mussels
Last updated 6/12/2012 12:59:56 AM. Recipe ID 22938. Report a problem with this recipe.
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      Title: Stuffed baked mussels
 Categories: Molto
      Yield: 4 Servings
      3 lb Prince Edward Island mussels
           About 50 to 60
    1/2 c  Dry white wine
  2 1/2 c  Basic tomato sauce
      1 c  Fresh basil leaves
      1 c  Fresh bread crumbs
    1/2 c  Extra virgin olive oil
  Preheat oven to 450 degrees.
  Clean and debeard mussels. Place mussels in a 12- to 14-inch sautJ
  pan or large saucepan with the wine, cover and place over high heat
  to steam. Mussels should steam open in 2 to 3 minutes. Drain mussels,
  reserving liquid. Place liquid in a medium saucepan and add basic
  tomato sauce. Bring to boil, lower heat to simmer and reduce to 2
  cups. Allow to cool.
  Meanwhile, open mussels and remove the piece of shell that the mussel
  has detached itself from. Loosen the mussel from the second shell but
  leave it intact in the shell. Lay the mussels on a large baking
  sheet. Place 1/2 teaspoon tomato sauce mixture on each mussel.
  Chiffonade all basil leaves and place several ribbons of basil over
  each mussel. Sprinkle with half a teaspoon of bread crumbs, dot with
  2 to 3 drops olive oil and bake for 4 to 5 minutes, or until hot.
  Serve immediately with lemon wedges.

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Recipe ID 22938 (Apr 03, 2005)

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