directions

Sauce

Cut tomatoes into quarters, put in sauce pan, add pinch of water and let them simmer until soft and the water is reduced, approx 10-15 minutes. Remove the tomatoes and strain in the food mill. Set aside. In a sauce pan, saut garlic with oil and add tomatoes. Season with salt and pepper. Cook for about 15 mins.

Stuffing

While the tomatoes are cooking, start preparing the stuffing. Soak the bread in milk. In a bowl, combine eggs, Romano cheese, salt pepper, parsley and garlic and whisk together thoroughly. Drain the bread from the milk by squeezing it out with your hands. Add bread into the eggs and mix well together. In a skillet, put some oil and add the stuffing mixture. Cook for couple of minutes until the consistency becomes harder. Remove from heat and set aside.

Cooking Process

Clean and open the mussel perfectly in half, making sure to leave the mussel on both sides of the shell. Put the stuffing in the middle of the mussel, close the shell, removing any excess stuffing from the outside. Using a butcher string, tie a knot around each mussel and put in the sauce. Add mussels to the tomato sauce and cook for 10-15 mins.