Tasty way to serve mussels, which makes also a great sauce to dress some pasta!
Per la ricetta in ITALIANO, clicca QUI!
Hello peeps, how was your weekend? I am currently in Milan working from our Italian HQ, since well…as you know, I am not allowed to fly back to Shanghai due to the coronavirus that is spreading in the country.
I really hope situation will get better soon…for now we can only wait and pray.
So, to keep you busy and hungry, here I am sharing more and more yummy recipes with you! How about mussels for today?
I LOVE mussels, I eat them raw, staffed, baked, sautéed in oil and garlic, you name it. I have shared with you in previous posts some of my favourite recipes and the one I am posting today is definitely in my top list.
Mussels are stuffed with a simple filling and cooked in a flavourful tomato sauce made with fresh tomatoes.
Let’s get started!
- 1 kg black mussels (with shells)
- 400 g cubed fresh tomatoes
- 6 eggs
- 3-4 tbsp grated Pecorino cheese
- Breadcrumbs as needed
- 2 tbsp fresh parsley, chopped
- 1 small onion
- 2 cloves garlic
- Extra virgin olive oil
- salt and ground black pepper
First thing first, wash and clean the mussels. 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.
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.
For the filling in a large bowl place eggs, half of the filtered water, 1 clove of minced garlic, 1 tbsp chopped parsley, ground black pepper, grated Pecorino cheese and breadcrumbs. Mix all the ingredients together adding more breadcrumbs to get a wet but dense paste. If needed add some salt. Set the mixture aside and wait for 10 minutes.
Note: the water from the mussels will be already quite salty so taste the mixture before adding any extra salt.
Use the mixture as filling to stuff the shells of the mussels. Be generous!
In a large saucepan heat extra virgin olive oil with the chopped onion and 1 clove of minced garlic. When golden brown in color add chopped fresh tomatoes (you need to use tomatoes which have a thick pulp and not much water – You could also use cubed tomatoes in can). Add the remaining filtered water, some ground black pepper and let the sauce simmer for about 15-20 min. Add more water if needed.
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.
Turn off the heat and add come freshly chopped parsley.
Serve them up with some toasted garlic bread! They make a great starter!
OR….oh OR…. you could use the sauce to dress some paste! It will be So flavourful you will love it.
If you make this recipe, tag me on IG @the_fit_mediterranean!