3 Dozen mussels
1/2 c Crushed tomatoes
2 c Bread crumbs
4 T Grated cheese
3 Garlic cloves, diced
2 T Parsley, chopped
Scrub mussels with a brush, pull off beards. Prepare a fry pan with a
tight fitting lid that will hold all the mussels. Add 3-4 T olive
oil, 1/3 cup water, salt, and pepper. Cover pan, let mussels steam
over medium heat to open. Meanwhile combine bread crumbs, grated
cheese, and garlic cloves, to use as stuffing. Remove mussels to cool
and reserve liquid. Do not use unopened mussels. Remove mussels and
open shells to lay flat. Do not break apart. Place one mussel in each
shell, cover with prepared stuffing. Squeeze 1 T of crushed tomatoes
on each mussel. Sprinkle with chopped parsley. Drizzle with olive oil
and remaining liquid from steam process to moisten bread crumbs. Bake
at 375 degrees until golden brown, about 15-20 minutes. Serve hot.
