Mussels Stuffed with Parmesan Cheese and Sundried Tomatoes
2014-02-26 17:40:56
Ingredients
- 1 kg / 2 lbs. Iceberg Selectâ„¢ Mussels
- 125 ml / 1/2 cup white wine
- 750 ml / 3 cups water
- 125 ml / 1/2 cup sundried tomatoes (finely chopped)
- 125 ml / 1/2 cup onion (finely chopped)
- 150 ml / 2/3 cup mushrooms (finely chopped)
- 45 ml / 3 tablespoons olive oil
- 167 g / 1/3 lb grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot, poor in the wine and water and cook the Iceberg Selectâ„¢ Mussels for 7 to 10 minutes. Discard mussels that did not open.
- Remove the meat from the shells and keep the half shells for the presentation.
- Finely chop the mussels and put in a mixing bowl.
- Add the sundried tomatoes, the onion, the mushrooms, the olive oil and stir gently.
- Add salt and pepper to taste.
- Stuff the half shells with this mixture and sprinkle with parmesan cheese.
- Place stuffed shells in a baking pan and roast for a few minutes in the oven.
- Remove from oven and serve immediately with lime or lemon quarters.
Iceberg Select https://icebergselect.com/