Stuffed mussels

Ingredients:

500 g live mussels

400 g tomato puree

1 glove garlic

½ glass of dry white wine

100 g breadcrumbs

1 egg

20 g grated parmesan cheese

1 tablespoon chopped parsley

3 sprigs parsley

1 piece of hot chili pepper

3 tablespoons olive oil

Salt

Remove the beard and brush the mussels thoroughly under running water, discarding any broken ones. Put them in a pan with the wine and the parsley sprigs. Close the lid and cook on high heat for about 5 minutes, until they open  up. Lift out the mussels from the pan, strain the cooking liquid and set aside.  Put the tomato puree in a wide pan with the peeled garlic, half a glass of water, a small piece of chili pepper, a pinch of salt and 3 tablespoons of olive oil. Put the lid and cook over low heat for about 10 minutes. Add the mussels’ cooking liquid and cook for another 10 minutes and then discard the garlic and the pepper. Meanwhile, mix in a bowl, the breadcrumbs, the chopped parsley, the grated cheese, an egg and a pinch of salt. Fill the valve containg the mollusc with this mixture, keeping the other half-shell attached. Once they are filled, add them to the tomato sauce,  bring to a simmer and cook for about 15 minutes. Before serving, stir a few times to flavor.