Mussels stuffed with vegetables

Today I propose the recipe of mussels stuffed with raw vegetables a simple dish to prepare, tasty and really healthy, in short, a perfect idea for today ! Mussels stuffed with vegetables is a typical Apulian recipe tasty to try. The stuffed mussels in the oven are the fish appetizer that I prepare very often as it is loved by my family. The molluscs of the mussels gathered in two or three pieces on the larger valves and stuffed with a mixture of aromatic herbs parmesan and breadcrumbs form an appetizing crust during cooking. Very easy to make, stuffed mussels au gratin in the oven are and will always be the greedy pleasure of simplicity.

This dish for me is synonymous with good food and fun. Why fun? Well the first time I tasted them, I confess a bit hesitant for the presence inside the filling of mortadella and parmesan. Accepting the challenge was love at first sight, never eaten anything so good and the sea blended perfectly with the typical tastes of the earth.  I decided to get the recipe from the restaurant that prepared them and to my surprise a dish that I thought was very complicated turned out to be easier than expected.

You absolutely have to try them and I'm sure you will be enchanted too!

INGREDIENTS 

Mussels, 1 kg

Tomatoes, 200 gr

Green pepper, 100 gr

Red pepper, 100 gr

Onion, 80 gr

Carrot, 100 gr

Garlic, 2 cloves

2-3 anchovies in oil

Mustard, 2 tablespoons

Basil, 10 leaves

EVO oil,

1 lemon

Salt

Pepper

PREPARATION

First of all (in case they are not already ready from the fishmonger,) it is important to start with the cleaning of the mussels: put them in the clean sink or in a large basin full of cold water and rinse them well, then with the help of a knife eliminate impurities, filaments and beards present outside the shell. Finish the cleaning operation by scraping them vigorously one by one with a steel scourer eliminating those that are open or have a broken shell. Soak the mussels again with clean water for another 10 minutes. Then move on to cooking the mussels by placing them in a pot with 2-3 centimeters of water, 1 clove of garlic and a slice of lemon. Close the pot with a lid and let them cook over medium heat for about 5-6 minutes or until they are all open. Meanwhile, wash the tomatoes and basil and dry them. Peel the carrot, garlic and onion. Wash and clean removing the seeds and filaments of the peppers. On a cutting board, cut all these vegetables into very small cubes and place them in a bowl. In a small bowl prepare the dressing: pour mustard, oil, a pinch of salt (do not overdo it!) and pepper and a few drops of lemon (according to taste). If you wish you can also add 2 or 3 anchovies in oil: rinse them and cut them thinly. Then beat the mixture vigorously until you get an emulsion, try it and season with salt if necessary, then pour it over the shredded vegetables and mix everything. Open the mussels and remove the empty valves, place the others on a tray and fill them with the vegetable salad with the help of a spoon. Put the mussels stuffed with raw vegetable salad in the fridge and serve cold.

Note: you can serve this dish as an appetizer or as a second course: the choice is yours and ENJOY YOUR MEAL!