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Stuffed Mussels San Remo Recipe

Stuffed Mussels San Remo

Mario Batali

Recipe Courtesy of Mario Batali

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (1)

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Total Reviews: 1

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  • 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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