45 minutes

Mussel, 17,63 oz
Pugliese Bread, 10,58/12,34 oz
Parmigiano Reggiano, 3,52 oz
eggs, 2 pcs
chopped garlic, 2 cloves
chopped parsley, 5 tbsp
Tropea onion chopped, 2,47 oz
tomato puree, 17,63 oz
chilli, to taste

Extra virgin olive oil, 3 tbsp


Wash the mussels and remove the linen. Open the mussels shell in a saucepan with a cover. Put on a high heat until the mussels are open.
Meanwhile, put the bread in the water and when it moist, remove the water and crumble it with hands.
Add Parmigiano Reggiano, eggs, parsley, garlic and mix it well.
When the mix is ready, fill the mussels with the mix (you can leave the shell, I remove the shell).
In a pan stir fry the chopped onion with extra virgin olive oil, add the tomatoes puree, the chili and then add the stuffed mussels.
Cook for 15-18 minutes, without mix with a spoon but move the pan, this is because we don’t want that the filing come out.
Serve with a drizzled of chopped parsley.

Thanks to Sergio in cucina.