Name: Stuffed mussels
Yield: 4
Ingredients: 600 gm mussels; 40 gm prosciutto, finely chopped; 1½ tbsp each of finely chopped mint, oregano and basil; 1 clove of garlic, finely chopped; ¼ tsp dried chilli flakes; 80 ml extra-virgin olive oil (1/3 cup); 1/3 cup coarse breadcrumbs; 80 ml tomato passata (1/3 cup); To serve: lemon wedges

Ingredients

600 gm mussels

40 gm prosciutto, finely chopped

1½ tbsp each of finely chopped mint, oregano and basil

1 clove of garlic, finely chopped

¼ tsp dried chilli flakes

80 ml extra-virgin olive oil (1/3 cup)

1/3 cup coarse breadcrumbs

80 ml tomato passata (1/3 cup)

To serve: lemon wedges

Method

Main

1.Place mussels in a colander, then place over a saucepan of simmering water, cover and steam for 2-3 minutes or until mussels open. Remove from heat and, when cool enough to handle, remove one shell from each mussel and discard. Arrange mussels on an oven tray and season to taste with sea salt and freshly ground black pepper.

2.Combine prosciutto, herbs, garlic and chilli in a bowl and mix to combine. Add olive oil, breadcrumbs and passata, season to taste and mix to combine.

3.Place heaped teaspoons of herb mixture on each mussel, bake at 200C for 6-7 minutes or until bubbling, then serve immediately with lemon wedges.

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