Mussels stuffed with Parmesan Cheese and Sundried Tomatoes

Mussels Stuffed with Parmesan Cheese and Sundried Tomatoes
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  1. 1 kg / 2 lbs. Iceberg Selectâ„¢ Mussels
  2. 125 ml / 1/2 cup white wine
  3. 750 ml / 3 cups water
  4. 125 ml / 1/2 cup sundried tomatoes (finely chopped)
  5. 125 ml / 1/2 cup onion (finely chopped)
  6. 150 ml / 2/3 cup mushrooms (finely chopped)
  7. 45 ml / 3 tablespoons olive oil
  8. 167 g / 1/3 lb grated Parmesan cheese
  9. Salt and pepper to taste
  1. 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.
  2. Remove the meat from the shells and keep the half shells for the presentation.
  3. Finely chop the mussels and put in a mixing bowl.
  4. Add the sundried tomatoes, the onion, the mushrooms, the olive oil and stir gently.
  5. Add salt and pepper to taste.
  6. Stuff the half shells with this mixture and sprinkle with parmesan cheese.
  7. Place stuffed shells in a baking pan and roast for a few minutes in the oven.
  8. Remove from oven and serve immediately with lime or lemon quarters.
Iceberg Select