---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Stuffed Baked Mussels
  Categories: New, Text, Import
       Yield: 4 servings
  
  
         3 lb Prince Edward Island mussels
   :          about 50 to 60
       1/2 c  dry white wine
     2 1/2 c  basic tomato sauce
         1 c  fresh basil leaves
         1 c  fresh bread crumbs
       1/2 c  extra virgin olive oil
   
   Preheat oven to 450 degrees.
   
   Clean and debeard mussels. Place mussels in a 12- to
   14-inch sautJ pan or large saucepan with the wine,
   cover and place over high heat to steam. Mussels
   should steam open in 2 to 3 minutes. Drain mussels,
   reserving liquid. Place liquid in a medium saucepan
   and add basic tomato sauce. Bring to boil, lower heat
   to simmer and reduce to 2 cups. Allow to cool.
   
   Meanwhile, open mussels and remove the piece of shell
   that the mussel has detached itself from. Loosen the
   mussel from the second shell but leave it intact in
   the shell. Lay the mussels on a large baking sheet.
   Place 1/2 teaspoon tomato sauce mixture on each
   mussel. Chiffonade all basil leaves and place several
   ribbons of basil over each mussel. Sprinkle with half
   a teaspoon of bread crumbs, dot with 2 to 3 drops
   olive oil and bake for 4 to 5 minutes, or until hot.
   Serve immediately with lemon wedges.
   
   Recipe By     :MOLTO MARIO SHOW #MB5666
   
                                         Date: Fri, 1 Nov
   1996 22:14:18 -0500
  
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