Stuffed Mussels in Tomato Sauce Cozze Ripiene
Ingredients
- 2 pounds (1 kilogram) live mussels in their shells, cleaned of their beards and any grit
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 14-ounce (400 grams) can of tomatoes (chopped or peeled)
- 1 bunch parsley
- 2 cups (200 grams) dried breadcrumbs
- 3 1/2 ounces (100 grams) stale bread, soaked in a little milk until soft
- 3 1/2 ounces (100 grams) Pecorino cheese, grated
- 2 eggs
- 1 dash Salt and pepper
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