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How to make it

  • Scrub your mussels clean and remove the beards
  • Place a pan on Medium heat and add your butter, Tomatoes, Parsley, Rosemary, garlic, Saffron, Paprika and salt
  • When tomatoes are a little soft add your white wine and turn flame on high.
  • Add your mussels and cover.
  • After about 8 mins check to see if your mussles are all opened
  • Using a slotted spoon remove the mussels and discard the ones that are closed
  • Reduce the liquid until its about 1/2 cup ( use your judgment)
  • Remove the meat from the mussels and save the large shells
  • Chop the meat and in a mixing bowl combine with Egg and bread crumbs and your cooled cooking liquid.
  • Stuff one shell at a time and place on a baking tray.
  • Put under the broiler until nice and golden brown
  • Remove and serve with lemon and a nice chilled white wine.
  • * I used a Viognier from Sicily

Reviews & Comments 5

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    " It was excellent "
    darlenel ate it and said...
    This looks great, my family love mussels and that's unusual living in the heartland land locked Minnesota, but we do have a great fish market where we pay dearly for fresh seafood. I will be giving this a try soon. I will need to use sweet Hungarian Paprika because I don't know where to get Italian paprika. Thanks for sharing
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  • 5of9 9 years ago
    Ummm I do love mussels. I agree with ravenseves this will make a wonderful weekend dish....
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  • ravenseyes 10 years ago
    oh this is something that has been added to the weekend menu - can't wait to try them!!!!thank you
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    " It was excellent "
    invisiblechef ate it and said...
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  • greekgirrrl 10 years ago
    very nice recipe..saved it!
    Was this review helpful? Yes Flag

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