*  Exported from  MasterCook II  *
 
                               STUFFED BAKED MUSSELS
 
 Recipe By     :MOLTO MARIO SHOW #MB5666
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        3  pounds        Prince Edward Island mussels, -- about 50 to 60
      1/2  cup           dry white wine
    2 1/2  cups          basic tomato sauce
        1  cup           fresh basil leaves
        1  cup           fresh bread crumbs
      1/2  cup           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.
 
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