Peoci col Pien – Stuffed mussels

Veneto

2 lb 3oz  Mussels                                            (1 kg) Cozze

2 tblsps. finely chopped parsley               Prezzemolo

1 cup fresh breadcrumbs                             Pane gratuggiato

2 cloves garlic, finely chopped                 Aglio

Salt and Pepper                                              Sale e pepe

3 tblsps grated Parmisan cheese             Parmeggiano Reggiano

2 tblsps oil                                                       Olio d’olive

  1. Clean the mussels carefully.  Throw away any that are open and do not close immediately they are tapped.
  2. Cook in a large pan with a little oil and wine with the lid on.  Remove the mussels as they open.
  3. Throw away any mussels that have not opened after 10 mins.
  4. Remove empty part of each shell.
  5. Place the full mussel halves in a large, shallow ovenproof dish, so that each shell touches the other.
  6. Mix the parsley, breadcrumbs, garlic, salt and pepper, cheese and oil together.
  7. Put a little of the mixture on each mussel and press down slightly.
  8. Bake in a moderate oven until golden brown.

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