Two kinds of stuffed mussels

Name: Two kinds of stuffed mussels
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 2 kg large mussels; 1 bunch of parsley; 50 g white bread from the day before; 7-10 Tbsp or 50 g breadcrumbs; 12 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt, white pepper; 3 Onions; 4-6 Garlic cloves; 1 TABLESPOON Tomato paste; 500 g chunky tomatoes; 7-10 Tbsp Sugar; 1/8 l dry white wine; 50 g Parmesan cheese

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

2 kg large mussels
1 bunch of parsley
50 g white bread from the day before
7-10 Tbsp or 50 g breadcrumbs
12 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt, white pepper
3 Onions
4-6 Garlic cloves
1 TABLESPOON Tomato paste
500 g chunky tomatoes
7-10 Tbsp Sugar
1/8 l dry white wine
50 g Parmesan cheese

Directions

1
Brush the mussels well under cold running water, removing any "beards". Sort out opened mussels
2
Wash and chop the parsley. Bread may be crushed and finely grated. Mix with 5 tablespoons of oil, parsley, salt and pepper. Peel and chop onions and garlic
3
Heat 3 tablespoons of oil. Fry half onions and half garlic. Sauté the tomato paste in it. Deglaze with chunky tomatoes. Season to taste with salt, pepper and sugar. Let it thicken for 5-10 minutes
4
Heat 2 tablespoons of oil in a large saucepan. Fry the rest of the onions and garlic in it. Mussels, wine and
5
Add 1/2 l water, bring to the boil. Cover and cook for 8-10 minutes. Shake the pot in between
6
Grate cheese. Drain mussels, sort out closed ones. Break off empty shell halves. Place mussels on a baking tray. Fill half with parsley mixture, half with tomato sauce. Sprinkle with parmesan and sprinkle with 2 tablespoons of oil
7
Bake the mussels in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C / gas: level 4) for 10-15 minutes. Delicious with baguette
8
Drink: cool white wine