Prosciutto, Tomato and Parmesan Stuffed Mussels

Mussels are in season right now, so I thought I would have a go at cooking some for the first time ever! My initial instinct was to stick to a classic Moules Mariniere recipe with butter, shallots and white wine–like I had in France years ago when I visited with my family, but then I decided to be a little more brave and cook something slightly more untraditional and adventurous. What I love about this stuffed mussel recipe is how quick and SIMPLE it is. {Mix a few ingredients together, spoon them over the mussels, sprinkle with cheese and broil for 5 minutes!} You end up with a really elegant, delicious meal that appears as if you have been slaving in the kitchen for hours, when it took about as much effort as a tuna melt! They’re also perfect served up with toasted demi-baguette (because the mussel with the sauce spoons perfectly onto it) and a squirt of lemon to bring out all of the flavors. So yummy!

20 mussels (1 lb)
4 slices parma ham, diced
1 cup seasoned breadcrumbs
3 Tbsp parsley, finely chopped
3 cloves minced garlic
3 1/4 cup tomato sauce
salt & pepper
parmesan cheese (about 1/4 cup)
Lemon (to serve)

Directions: Preheat the oven to broil. Clean the mussels and discard the shell that doesn’t have the mussel on it. Lay the shells with the mussels on a baking tray and season with a little rock salt and pepper.

 In a bowl combine the parma ham, breadcrumbs, parsley, minced garlic and tomato sauce and stir to combine

Spoon the mixture into the mussel shells 

Top with a sprinkling of parmesan cheese on each one, then broil for 5 minutes until the cheese has melted, and begins to brown a little 

Serve with Crostini


<3 Sarah