Pugliese-style stuffed mussels

INGREDIENTS

• 1 kg of mussels;
• 1 litre of tomato puree;
• 400 g of dry Altamura bread;
• 4 medium eggs;
• Half a white onion, chopped;
• Parsley;
• 150 g of grated cheese (half parmesan and half aged pecorino);
• Salt, pepper, extra virgin olive oil..

STEP

1. Take the nice big mussels, scrape and wash them well, open them with a small knife holding the fruit only on one side and not letting the two valves detach completely, place them on a separate tray and keep their water, when you open them, in a small cup and put it aside, it is important to filter it with a cotton gauze to eliminate any residues;
2. Now prepare a mixture with the bread previously soaked in water (well squeezed), the whole eggs, a clove of garlic and chopped parsley, pepper and grated cheeses. The mixture must be compact, so that it does not come out of the mussels during cooking;
3. Using a spoon, fill the previously opened mussels with the mixture and close them tightly;
4. In a large saucepan, fry the finely chopped white onion and a clove of garlic in its skin with a little olive oil, add the tomato puree and cook for about 15 minutes;
5. Add the mussels, the filtered mussel water and cook for another 20 minutes over medium heat (turning them gently only once halfway through cooking;
6. Turn off and serve hot…a truly excellent preparation, finger-licking good!!