List of Ingredients
- 11 OZ. of spinach
- 4 OZ. of ground pork
- 2 OZ. of thinly sliced prosciutto cotto (or ham)
- 32 of large mussels, cleaned well
- 2 of eggs
- Grated Grana Padano cheese
- Salt
- Pepper
- Tomato passata
- Extravirgin olive oil
Method
Use a small knife to open the mussels while they're still raw: insert the blade between the two halves and apply slight pressure without separating them from each other. Then carefully wash the mussels. Boil the spinach for 2 minutes, drain, squeeze it out and chop it with a knife. Finely chop the prosciutto.
Mix it with the ground pork, eggs, 2 tablespoons Grana Padano cheese, the chopped spinach, a pinch of salt and some freshly ground pepper to obtain a smooth filling. Fill the mussels with a generous dollop of filling, bring the two halves close to each other and tie each mussel closed with kitchen string.
Place the mussels in a saucepan with some oil and 11 ounces of tomato passata. Cook over medium heat for 15 minutes. Remove from heat, remove the string and serve immediately.