Ingredients
- 3 to 4 pounds fresh large mussels (not Prince Edward Island), scrubbed and debearded
- 4 ounces Prosciutto di Parma
- 2 bunches of mint, leaves only, to yield 1/2 cup
- 2 bunches basil, leaves only, to yield 1/2 cup
- 1 bunch oregano, leaves only, to yield 1/4 cup
- 1 cup extra virgin olive oil
- 1 clove garlic, peeled
- 1 cup breadcrumbs
- 1 cup basic tomato sauce
Directions
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 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.
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By julesagogo_748618
Hartland, MI
on August 01, 2005
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I just made these as an hors d'oeuvre for our dinner club and everyone LOVED them, even people who aren't crazy about mussels. My husband says they're "like crack" because you just can't stop eating them. : I made the topping more by taste than by following the recipe exactly. I used somewhat more of all the herbs and less tomato sauce and breadcrumbs (between 1/2-3/4 cup. Even if you don't like fresh mint, don't omit it - it adds a wonderful zest, but doesn't taste minty at all. Three lbs. of mussels yielded about 75, and I had just enough topping to stuff them all.
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