Stuffed Mussels

• 4 lbs mussels
• 12 cup dry white wine
• 14 lb prosciutto
• 3 ounces plain breadcrumbs
• 5 tablespoons chopped fresh parsley
• 4 -5 cloves garlic, crushed
• 12 cup olive oil
• salt and pepper
• lemon wedge

1. Clean mussels thoroughly.
2. Discard any that do not close.
3. Put them in a sauce pan with white wine, and cool over high heat until the mussels open.
4. Throw out any that do not open.
5. Place the mussels in their half shells onto a baking sheet.
6. Chop up the prosciutto and mix in a bowl with the bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper, and the juice from the mussels.
7. Mix all together.
8. Put some of the mixture on each mussel in the pan.
9. Add a little olive oil to each mussel.
10. Place in the oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched) Serve with lemon wedges.

mussels, white wine, breadcrumbs, parsley, garlic, olive oil, salt, lemon wedge

Taken from www.food.com/recipe/stuffed-mussels-68086 (may not work)