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4–6
Easy
Published 1990
This recipe, in which the mussels are stuffed with chopped prosciutto crudo, breadcrumbs and tomato, is from the Marche.
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