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1
1.
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2
Beard and clean mussels.
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3
2.
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Open mussels over bowl to collect the liquid the shellfish releases.
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5
The two valves should remain hinged together.
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Set the liquid aside.
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3.
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Cut the stale bread into cubes and moisten with broth.
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Let stand till bread has softened.
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Squeeze bread well of all liquid.
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4.
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Mix all the stuffing ingredients well in a bowl.
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5.
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Stuff mussels.
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Place a tablespoon of stuffing on an open shell of mussel and press shut.
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Wipe off any excess stuffing that squishes out.
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6.
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Make the tomato sauce.
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Gently saute the garlic, chili pepper, and parsley in 6 tablespoons of extra-virgin olive oil over medium heat to flavor the oil, but do not let garlic brown.
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20
7.
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After about 1 minute or less add the crushed peeled tomatoes and the tomato paste diluted in water.
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Raise heat and bring to a boil.
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Add the mussel juice you'll have kept aside.
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Salt.
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Lower heat and let the sauce simmer uncovered for about 15-20 minutes.
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8.
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Gently place stuffed mussels into pan without stirring.
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Cover and let mussels stew for about 30 minutes.
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The sauce should not be too liquidy and should cling somewhat to the mussels.
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If the sauce should not be of the right consistency yet, remove mussels with a slotted spoon, raise heat of the tomato sauce and cook until sauce has thickened somewhat.
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9.
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Garnish with remaining tablespoon of parsley and serve.
