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Mussels Mozzarella (Italy)

Contributed by Mel Pell, New York, New York Great Eastern corporate chef in the l980s

INGREDIENTS:
2 lbs. mussels
2 Tbsp. olive oil
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped chives
2 cloves garlic, finely minced
dash red pepper (cayenne)
freshly ground black pepper
12 oz. mozzarella cheese, shredded
lemon wedges
rock salt


INSTRUCTIONS:
Steam mussels in water or wine until open. Discard top shell and drain bottom shells with meat. Pre-heat broiler to 450 degrees. sauté parsley, chives, garlic and peppers in olive oil for 2-3 minutes. Mix in bowl with mozzarella cheese.

Spread small jelly-roll pan or 9 x l3 inch pan with rock salt on bottom. Spoon cheese-herb mixture on each mussel to fill shell, and pat down evenly. Place mussels on rock salt (to prevent them from rolling over). Broil until golden brown and bubbly. With any extra topping, spread on French bread and broil along with mussels until toasted. Serve 3-4 mussels per person with lemon wedges.

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