Recipe - Stuffed Mussels San Remo

4 pound Fresh large mussels,
scrubbed and debearded
4 ounce Prosciutto di Parma
One half cup Mint, leaves only
One half cup Basil leaves only
One fourth cup Oregano, leaves only
1 cup Extra virgin olive oil
1 Clove garlic, peeled
1 cup Breadcrumbs
1 cup Basic tomato sauce

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 1/4inch 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 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.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #507 by Sue suechef@sover.net on Mar 09,
1997.