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      • Mediterranean Culinary Concept – March 21-22, 2023
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        • MDR® EVOO World
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        • Mediterranean Culinary Concept – March 21-22, 2023
        • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
        • Diet, Global Health and Climate – September 15, 2022
        • Positive Nutrition – September 15, 2022
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        • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
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        The eggplant, which is cooked "mushroom style" in a light tornato and basil sauce, has a buttery quality that melts in your mouth.
        Mushroom Style-Eggplant
        Greek-Style Pea casserole Peas are stewed in a rich tornato sauce with carrot and potato in this delicious casserole that can be enjoyed as a main course with some good feta and bread.
        Greek-Style Pea casserole
        Baked mussels is a classic dish that Nonna Romana has carried with her from her days in Mola di Bari, Puglia. Even when times were hard, mussels were always plentiful in the fishing village, so plentiful that you could practically go down to the beach and scoop up your own!

        Baked Mussels

        Cozze con Battuto

        PREP TIME: 20 MINUTES • COOK TIME: 23 MINUTES • YIELD: 4 TO 6 SERVING

        Baked mussels is a classic dish that Nonna Romana has carried with her from her days in Mola di Bari, Puglia. Even when times were hard, mussels were always plentiful in the fishing village, so plentiful that you could practically go down to the beach and scoop up your own!

        Baked mussels is a classic dish that Nonna Romana has carried with her from her days in Mola di Bari, Puglia. Even when times were hard, mussels were always plentiful in the fishing village, so plentiful that you could practically go down to the beach and scoop up your own! Baking them with a savory, garlicky mixture of cheese and bread crumbs is a quick, easy, and inexpensive way to make an impressive appetizer. You might want to make a few extra because these are addictive!

        Ingredients:

        • ½ cup (30 g) grated Pecorino Romano cheese
        • ¼ cup (27 g) plain bread crumbs
        • 2 eggs, beaten
        • 4 cloves garlic, shaved
        • 1 tablespoon (4 g) finely chopped fresh parsley
        • 2 tablespoons (30 ml) extra-virgin olive oil
        • 1 tablespoon (15 ml) milk
        • ¼ teaspoon black pepper
        • 1 pound (454 g) mussels, rinsed, scrubbed, and beards removed

        1. Preheat the oven to 400°F (200°c).
        2. Open all of the mussels and leave the fruit on the half shell, discarding the other shell halves. Reserve the juice of the mussels in a glass. Set aside.
        3. In a medium mixing bowl, add the cheese, bread crumbs, eggs, garlic, parsley, olive oil, milk, and black pepper, and mix with a wooden spoon until smooth. The mixture should be quite soft.
        4. Arrange the mussels in a 13 x 9-inch (33 x 23 cm) baking pan. Add any juices from the mussels to the pan.
        5. Using two small spoons, drop about 1 teaspoon of stuffing over each mussel and spread to completely cover.
        6. Bake the mussels for 20 minutes, and then piace under the broiler for 2 to 3 minutes, or until golden brown on top.

        Nonna Rosa Says
        Make sure you broil these after baking so they get some good color. The best part is the golden brown crust on the outside!

        Share

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