onion, garlic, parsley, 3 oz cooked liver
or chopped salame sausage.
Boil the lettuce for 10 minutes,
drain well and chop finely with the
onion, garlic, parsley, and meat.
Open the mussels, which should be
the large ones, without separating
the two shells. Stuff with a
teaspoon of the mixture and tie up
each mussel immediately with
string. Cook them slowly for 20
minutes in a tomato sauce to which
a glass of white wine has been
added. Remove the string and serve
hot in the sauce.
The above quantity of stuffing is
sufficient for 18 large mussels.