INGREDIENTS FOR 4

- 4,42 lb. of mussels
- 10,58 oz. of grated parmesan cheese
- 0,88 lb. of stale bread
- 4 eggs
- 1 green pepper
- 10,58 oz. of tomatoes
- 200 ml of tomato sauce

FOR POTATOES
- 0,88 lb. of potatoes
- 7,05 oz. cherry tomatoes
- garlic, salt, pepper, parsley and
rosemary

PREPARATION 

Clean and open the raw mussels. Make a mixture with eggs, grated cheese, stale bread previously soaked in water and wrung out, parsley and garlic finely chopped. Fill in the mussels and tie with kitchen twine. Put them in a pan with 1/2 cup of water, olive oil and a touch of white wine and cook for about 15 minutes. At almost cooked add a bell pepper cut into cubes, the tomatoes into pieces and just a little of tomato sauce.

FOT POTATOES

In a baking tin put the potatoes cut into thin slices. Season with salt, parsley and finely chopped rosemary and a few slices of tomatoes. Flush oil and bake in a preheated oven at 200°C for 20 minutes. Serve the potatoes to combine mussels.

Wine in combination: Bisanzio Cerasuolo D'Abruzzo DOC.