Stuffed Mussels San Remo

Recipe Ingredients

4 lbs	1816g / 64oz	Fresh large mussels - scrubbed, debearded
		(not prince edward island)
4 oz	113g	Prosciutto di parma
1/2 cup	20g / 0.7oz	Mint leaves
1/2 cup	20g / 0.7oz	Basil leaves
1/4 cup	10g / 0.4oz	Oregano leaves
1 cup	237ml	Extra-virgin olive oil
1		Garlic clove - peeled
1 cup	146g / 5.1oz	Breadcrumbs
1 cup	237ml	Basic tomato sauce - see * note

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Preheat oven to 450 degrees.

In a large pot, steam the mussels over 2 cups water, covered until open, about 5 to 6 minutes. Remove half shell and lay flat on a cookie sheet.

Cube prosciutto into 1/4-inch dice and place in bowl. Place mint, basil, oregano, oil and garlic into blender. Process until smooth. Remove and pour into bowl with prociutto. Add breadcrumbs and Basic Tomato Sauce and mix well.

Pack each mussel and shell full with green mixture. Bake 8 to 10 minutes, until lightly golden-brown on top, and serve.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5734)

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