Mussels to la spezia
Instructions
Rub the mussels under running water, with a broom, brush to eliminate any residual soil or algae; then put them in a frying pan on high heat, without adding any flavoring, and occasionally shake the container; the valve will open naturally as a result of the heat.
At this point, remove the Pan from the fire, shelled clams, strain the liquid that the mussels will be emitted and the valve that contained the clam.
Please find the crumb of bread raffermi in milk, squeeze it and put it in a bowl with the grated Parmesan, finely chopped ham, a pinch of salt, a pinch of pepper, parsley and chopped garlic and eggs.
Thoroughly mix the mixture and divide it into valve; put on each a clam and slightly in the filling Grease with a little olive oil on the bottom of an ovenproof dish rather wide and lay the mussels, a nearby each other; drizzle with the filtered cooking liquid and with a drizzle of oil.
Puree the tomatoes and pour the past on stuffed mussels, add salt and pepper and place them in a hot oven, 200 degrees for 30 minutes.
Bring the dish directly on the table.
Ingredients and dosing for 4 persons
- 1000 g of mussels
- 2 raffermi sandwiches
- Milk
- 100 g of parmigiano
- 200 g of ham
- Salt
- Pepper
- 1 sprig of parsley
- 2 cloves of garlic
- 2 eggs
- Olive oil
- 300 g of peeled tomatoes