I got this recipe from Gianni Franzi, who owns the popular trattoria that bears his name in the storybook-pretty village ofVernazza in the Cinque Terre, on the Italian Riviera.
In a skillet over medium heat, sauté onion, carrot, and garlic in a little oil until they begin to brown.
Meanwhile, with an oyster knife, sever the muscle at the back of each mussel and pry open the shell. Cut each mussel out of its shell and set aside, reserving one half-shell for each mussel.
Chop raw mussels coarsely and mix them in a large bowl with the onion mixture and all other ingredients. Add salt to taste.
Generously fill each half-shell with mussel mixture, then place stuffed mussels side by side in a large baking dish.
© 1992 Colman Andrews. All rights reserved.