Valentina Harris

Stuffed Mussels

Muscioli Arrosto

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Italian Regional Cookery
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This recipe, in which the mussels are stuffed with chopped prosciutto crudo, breadcrumbs and tomato, is from the Marche.

Ingredients

  • 2½ lb (1.25 kg) mussels, scrubbed and cleaned
  • 2 oz (50

Method

Pre-heat the oven to gas mark 6, 400°F (200°C).

Steam the mussels in a large pan for about 8 minutes and throw away any which have not opened.

Remove all the mussels from their shells and keep half the shells (choose the prettiest ones!), discarding the rest. Arrange 2