Bari-style stuffed mussels in tomato sauce with bread

Ingredients

For 1 serving

• Mussels300 g
• Breadcrumbs20 g
• Eggs0.5
• Pecorino10 g
• Parsley5 g
• Tomato passata200 g
• Bread30 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, shellfish,

Method

1. Scrub the mussels under running water and pull off the beards; discard any that are broken or open. Open them raw by slipping a small knife between the shells on the flat side and running it along, without separating the two halves.
2. In a bowl mix the breadcrumbs, beaten egg, grated pecorino, chopped parsley and black pepper until you have a soft, firm filling.
3. Fill each mussel with a little of the mixture and close it, pressing the shells together; if they spring open, tie them with a loop of kitchen string.
4. In a wide saucepan heat the passata with the oil, a pinch of salt and a splash of water over medium heat for 5 minutes, until simmering.
5. Lay the mussels in the sauce in a single layer, cover and cook for 20 minutes over low heat, until the filling is firm and the sauce is full of flavour.
6. Serve the mussels with their sauce and the bread to mop it up.