2 cups water
1 lemon, halved
1 cup white wine
1 tablespoon chopped garlic, fresh
25 fresh or frozen mussels in the shell (Bart away, Shell and scrubbed free of sand)
1 tablespoon olive oil
1 / 2 cup pancetta (Italian bacon)
1 / 4 cup onion, finely chopped
3 tablespoons minced garlic, fresh
1 / 2 lbs butter (2 sticks), melted
¼ cup grated Parmesan newspaper,
Chopped 1 tablespoon olive Kalamata,
1 tablespoon chopped fresh basil
1 tablespoon white wine
1 tablespoon parsley, chopped fresh
1 / 4 teaspoon salt
2 cups filling cubic level
Fresh parsley, chopped
Before the oven to 350 degrees F.
Place water, lemon halves, white wine and garlic in a large pot of sauce. Add mussels and cover.
To cook until the mussels open them all.
Remove shells and set aside to cool. Discard any mussels that were not opened.Ignore the liquid.
Heat oil in a frying pan over medium heat. Add pancetta and cook until brown. Transfer to paper towels to drain and allow to cool. Onions and garlic to the hot skillet and cook onion until transparent. Brown does not.
Mix remaining ingredients (except parmesan) in a bowl. Add bacon, drained, cooked onions and garlic. Mix well.
Remove mussels from shell. If you remove the mussels fresh “for a living.”
Shell is once again in place of one half shell. 1 tablespoon of filling a place on the top of each mussel. Top with grated cheese.
Refrigerator until serving.
Place stuffed shells in casserole dish.
Bake at 350 degrees Celsius for 20 minutes or until hot all the time.
Service on a plate or in part, to individual plates. With parsley.
This is a Olive Garden Recipes