45 minutes

Mussels, 35 oz
Bread crumbs, 3,5oz
Pecorino cheese 1,7oz
Saffron, 0,1oz
Parsley, 0,7oz
Basil, to taste
Shallot, 0,5oz
Tomato puree, 7,4oz
Extra virgin olive oil, to taste
White wine, to taste
Salt, to taste
Pepper, to taste


Clean the mussels and put them in a pot covered with the lid. Cook over medium heat until all mussels are open.
In a bowl, combine bread crumbs, grated cheese, chopped parsley, salt, pepper, oil, white wine and saffron – diluted in little hot water. Mix everything. The mixture should be moist.
Fill the mussels with the mixture, cover well. Put them on a baking tray and gratin in the oven at 400° F for about 10 – 15 minutes.
In a pan, stew the shallots, finely chopped. Combine the tomato puree, salt and cook for about 15 minutes. Add basil and adjust with salt and pepper to taste.
Serve the mussels gratin with the fresh tomato sauce.