Stuffed Mussels in Tomato Sauce

Servings: 4

Preparation Time: 30 minutes

Start to Finish Time: 1 hour

• Ingredients

  Mussels

  • 12 large mussels, cleaned

  • 1 tablespoon Aurora coarse sea salt

  • 2 tablespoons Aurora extra virgin olive oil

  • 1 teaspoon Aurora minced garlic

  • 1 tablespoon Tutto Calabria hot chili pepper, optional

  • 2 parsley springs

  • 1/4 cup white wine

  Tomato sauce

  • 1 tablespoon Aurora extra virgin olive oil

  • 1 teaspoon Aurora minced garlic

  • 1 teaspoon Tutto Calabria hot chili pepper

  • 1 398ml can Rodolfi fine diced tomatoes

  • Aurora Kosher salt and freshly ground black pepper to taste

  Filling

  • 4 cups finely chopped day old bread without the crust

  • 1 tablespoon allessia capers in salt, finely chopped

  • 2 tablespoons finely chopped fresh parsley

  • 1/4 cup freshly grated Parmigiano Cheese

  • 1 teaspoon Aurora dried oregano

  • 1 lemon, zest only

  • 1 teaspoon Aurora minced garlic

  • 2 green onions, finely chopped

  • 2 tablespoons Aurora extra virgin olive oil

  • 1 tablespoon Ponti Pinot Grigio wine vinegar

  • 1 egg, lightly beaten

  • freshly ground black pepper

• Directions

  Preheat oven to 400 degrees. Clean the mussels very thoroughly.

  Heat 1 tbsp olive oil in a pot over medium-high heat. Sauté garlic, chili, and parsley for 30 seconds, then add mussels, wine, and remaining oil. Cover and cook for 5 minutes until mussels open. Transfer mussels to cool, strain and reserve the cooking liquid.

  Heat 1 tbsp olive oil in an ovenproof pan. Sauté garlic and chili for 30 seconds, add diced tomatoes, season, and simmer. Stir in reserved mussel liquid and cook until thickened, about 15 minutes.

  Mix all filling ingredients until light but cohesive. Gently open mussel shells, fill evenly, and secure with butcher’s string.

  Remove sauce from heat, nestle stuffed shells in, and bake for 20 minutes until golden. Garnish with parsley and serve hot.

  Enjoy!