100 gr. bologna,
inside of a sandwich roll soaked in milk,
1 sprig parsley,
a little thyme and marjoram,
2 garlic cloves,
100 gr. grated parmesan,
30 gr. freshly grated pecorino,
300 gr. plum tomatoes,
1/2 cup white wine,
salt and pepper,
4 T. olive oil.
How to make the Stuffed mussels:
How to make the stuffed mussels: Scrape, wash well and open about 2/3’s of the mussels raw, with a knife, without widening the valve too much, and allow them to drain on an inclined surface. In a saucepan, over medium heat (for around 4 min.), allow the remaining mussels (washed) to open. Extract the meat and chop finely together with the bologna, bread, garlic and herbs.
Mix this mixture with the egg, cheeses, a little salt and pepper. Mix well until obtaining a homogeneous mixture. Distribute the stuffing in the mussel shells and close them.
In a saucepan with high sides heat olive oil and brown the minced onion; sprinkle with white wine and cook at low heat for around 3 minutes. After straining tomatoes add them to onion and raise heat to medium cooking for around 5 min.
Remove from heat and arrange stuffed mussels in the saucepan.
Return the stuffed mussels to heat, add salt and pepper, cover with a lid and finish cooking for another half-hour.
Regional recipe from Liguria