STUFFED MUSSELS

24 fresh large mussels (about 2 lbs.)
l/3 cup olive oil
2 tbsps. chopped fresh parsley
4 large cloves garlic, finely chopped
l/2 cup Asti Spumante or dry white wine
l/2 cup Italian style drys bread crumbs
l tbsps. freshly grated Parmesan cheese
l tsp. finely chopped imported Italian black olives
l/4 tsp. salt
l/4 tsp. pepper
Scrub and wash and debeard musseld with cold water. Drain. Heat oil
in l2″ skillet over med-high heat. Saute parsley and garlic in oil
Add mussels and wine. Heat to boiling. Reduce heat. Cover and
simmer 5 mins. or until shells open (Discard any that do not open)
Heat oven to 375. Mix together remaining ingredients. Remove top
shell from mussels and discard. Place mussels in half shells in un-
greased l3x9x2″ baking dish. Sprinkle about l tsp. bread crumb
mixture over each mussel. Bake, uncovered, for 20 mins. or until
golden brown. Serves 6.