Tomato stuffed with Scrambled Eggs and Warm Saffron Mussels Recipe

Ingredients

• 4 large tomatoes
• 8 eggs
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound mussels, cleaned and debearded
• 1/2 cup white wine
• 1 lemon, juiced
• 1/2 teaspoon saffron threads
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 375°F.
2. Cut off the top of each tomato and scoop out the seeds and pulp, leaving the shell intact. Place the tomatoes in a baking dish.
3. In a bowl, whisk together the eggs, milk, Parmesan cheese, 1/2 tablespoon of butter, salt, and pepper. Heat a large nonstick skillet over medium heat and melt the remaining butter. Pour the egg mixture into the skillet and scramble until cooked through but still slightly moist. Remove from heat.
4. In a large saucepan, combine the mussels, white wine, lemon juice, saffron threads, and garlic. Cover and cook over high heat for 5-7 minutes, shaking the pan occasionally until the mussels open. Discard any mussels that do not open.
5. Spoon the scrambled eggs into the hollowed-out tomatoes and place in the oven for 8-10 minutes or until heated through.
6. Remove the mussels from the saucepan using a slotted spoon and divide between 4 bowls. Drizzle with the saffron broth and sprinkle with chopped parsley.
7. Place the stuffed tomatoes onto plates alongside the mussels, serve and enjoy!

Verdict and Serving Suggestions

The combination of the juicy tomatoes, fluffy scrambled eggs and flavorful saffron mussels make for a delicious and satisfying meal. This dish is perfect for brunch, lunch or dinner, and is sure to impress your guests.