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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Stuffed Muscles Recipe

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This recipe for Stuffed Muscles is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds mussels
1/2 cup dry white wine
1/4 pound prosciutto
3 ounces plain bread crumbs
5 tablespoons chopped fresh parsley
4 or 5 garlic cloves, crushed
1/2 cup olive oil
Salt and pepper to taste
Lemon wedges for garnish
Directions:
Directions:
Clean mussels thoroughly. Discard any that do not close. Put the muscles in a large saucepan with the white wine; cook over high heat just until the muscles open. Discard any that do not open. Place the muscles in their half shells onto a baking sheet. Do not discard the other half shells just yet. Chop the prosciutto and mix in a bowl with parsley, bread crumbs, garlic, 1/2 of the olive oil, salt and pepper, along with some of the juice from the muscles. I’m well. Place some of the stuffing on top of each muscle on the baking pan. Drizzle with a bit of olive oil. Place in the oven and broil 2 to 3 minutes, or until golden brown. Serve hot with lemon wedges. Serves 6 - 8.
Personal Notes:
Personal Notes:
I don’t know how I obtained this recipe, but, it doesn’t disappoint. It also quickly became one of Paul’s favorite “picky foods”. The only change I made was to top the stuffed muscles with shredded Parmigiana cheese.

 

 

 

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