Ease of preparation rating: Easy.
Yield: 4-5 servings.
Ingredients
3 pounds (1.35kg) live mussels
1/3 cup (80ml) fresh parsley, chopped
1/3 cup (80ml) white wine
4 cloves garlic, finely chopped
½ cup (120ml) of parmesan cheese
6 eggs
½ cup (120ml) parmesan cheese, finely grated
1 ¼ cups (300ml) breadcrumbs
½ cup (120ml) fresh parsley, chopped
1 teaspoon (5ml) salt
2 teaspoons (10ml) black pepper
1 head of radicchio.
Method
Preheat oven to 350oF (180oC).
Scrub the mussels under cold running water and pull off the ‘hairs’.
Put mussels, white wine, 2 tablespoons (30ml) of garlic and fresh parsley in a large pot, and heat, covered, over medium-high heat.
Cook until all the mussels have opened completely.
Remove from heat, drain liquid and discard all mussels which haven’t opened.
Remove top shell of mussels, and discard.
Place mussels on the half shell on a baking tray without overlapping.
In a mixing bowl, combine parmesan, breadcrumbs, eggs, leftover garlic and parsley, salt and pepper.
Mix all the ingredients together until the consistency is uniform.
Fill each mussel with the mixture and pat down slightly.
Place in oven and bake for 8 minutes.
Meanwhile, remove 3-4 leaves off the head of the radicchio, slice in half and remove the rib.
Lay the radicchio over a serving dish.
Remove mussels from oven and serve immediately over the radicchio.
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