Stuffed Mussels

Preparation:

Preparation: Clean the mussels, rub them and wash them for a long time under running water, then place them in a large saucepan and cook them over moderate heat in a covered container for about 10 minutes. As the shells of the mussels open, remove them from the heat and transfer them to a plate without separating the two shells. Once this is done, place the peeled and chopped sausage, the minced mortadella and the crumb of a stale sandwich soaked in a little water and squeezed in a bowl; also add the minced garlic and parsley, an egg, the necessary salt and a grind of pepper and mix the ingredients well together. Stuff the mussels with the prepared mixture, using a spoon, and be careful not to separate the shells from each other; as you fill them, tie them tightly with kitchen string, so that the filling does not spill out during cooking. Brown the chopped onion in a saucepan with the already hot oil for a couple of minutes; add the washed tomatoes, skin and seeds removed and finely chopped with a crescent, season with salt, pepper and basil and cook over moderate heat for 15 minutes, stirring occasionally. After this time, remove the sauce from the heat, pass it through a sieve and transfer it to an oval baking dish; arrange the stuffed mussels inside the container and cook them in the preheated oven (180 degrees) for 30 minutes. At the end, remove the pan from the oven, remove the string from the mussels, arrange them on a serving plate, pour over the cooking sauce and serve immediately, piping hot.