Summary

Ingredients

• 10 mussels, (raw mussels)

For the filling:

• 200 g breadcrumbs, (the inside a white bread), stale
• 2 cloves garlic)
• 1 handful parsley, finely chopped
• 2 tablespoon olive oil
• 2 egg (s)
• salt and pepper

For the sauce:

• 1 handful basil
• salt and pepper
• chili
• 0.5 ½ bunch parsley, finely chopped
• 2 clove (s) garlic, finely chopped
• 2 cans tomato (s), peeled, mashed
• 2 tablespoon tomato paste
• some olive oil

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Instructions

1. For the filling, mix all the ingredients together and knead into a loose mass.
2. Preparation of the mussels:
3. Since the mussels are processed raw, it is important to make sure that they are fresh and closed. Now clean and wash properly. Carefully open the mussels with a knife. Fill only half of the clam, lightly heaped. Do not overfill it should leave some air in it, as the sauce penetrates the mussel during braising and the filling increases in volume Tie the string well.
4. Prepare the sauce:
5. Fry the garlic in a little olive oil and then deglaze with the tomatoes. Now add the stuffed mussels and season the sauce with the other ingredients and season to taste. Let simmer for about 1 hour.
6. It is served with spaghetti and freshly grated parmesan.