Stuffed Mussels

• 1 bag of mussels, preferably large washed.
• Stuffing
• 1/2 lb. lean ground beef.
• 3-4 slices of dry bread or toasted bread
• 4 heeping tbs. of chopped parsely, flat leaf 1/2 for stuffing, 1/2 for sauce
• 4 cloves of garlic crushed and chopped 1/2 for stuffing 1/2 for sauce
• 1 egg ( optional)
• salt and pepper
• Sauce
• 1 hot red pepper chopped ( habinero or hot chili)
• 1/2 cup of clam juice, lobester broth or mussel liquor
• 1 large can of diced tomatoes, crushed or puree
• 1/1 cup white wine
• 1/4 cup olive oil.

1. Slice open the mussels after washing, save the liquor
2. make the stuffing by mixing the bread cubes with the juices, add egg, parsely, garlic and meat. Stuuf the mussels and squeeze them shut wiping away the excess stuffing.
3. Suace
4. in a large pan add the oil, garlic and parsely. Before the garlic browns, add the broth, tomotes and wine. Add the mussels and simmer 1/2 hour.

mussels, stuffing, lean ground beef, bread, heeping, garlic, egg, salt, sauce, hot red pepper, clam juice, tomatoes, white wine, olive oil

Taken from www.epicurious.com/recipes/member/views/stuffed-mussels-50079847 (may not work)