Baked Mussels (Umbria)

Fish

Ingredients

Mussels  - 3 pounds

Salt

Ripe Tomatoes, peeled - 1 pound

Soft breadcrumbs - 1/4 cup

Parsley, finely chopped - 3 sprigs

Olive oil

Clean the mussels thoroughly with a stiff brush. Wash them in several changes of salted water and open them with an oyster knife. Remove the mussels and put 2 or 3 on each half shell.

Rub the tomatoes through a fine sieve. Mix together the tomato pulp, breadcrumbs, parsley, a trickle of olive oil and a pinch of salt to taste. Spread a little of the mixture on top of the mussels and arrange them side by side in a large, shallow, fireproof dish. Trickle a little olive oil over them and bake in a slow oven (350F) for 10 to 15 minutes, or until the breadcrumbs are lightly browned.

Serves 6