Mussels au gratin are one of the most classic summer recipes of south Italy. It's really simple and quick to prepare and have the perfect recipe for a tasty dinner with fish.
1 Kg of mussels (I recommend especially the variety called mussels of Taranto, small but very fragrant and tasty)
2 cloves of garlic
1 bunch of parsley
4-5 tablespoons bread crumbs or better fresh white bread
Milk
2-3 tablespoons of olive oil
5-6 tablespoons of grated parmesan cheese
1/2 glass of water mussel
pepper
Usually we ask to clean and open mussels in fish shop. But if you don’t have this possibility you should clean the mussels by removing the beard and scraping the outside. Then open them. For more easy opening place the mussels in a pan, cover with a lid and leave until the shells open not (1-3 minutes). You should not cook them – only open. Strain the cooking liquid and keep aside.
When the mussels are open, remove the empty half shells, put those with shellfish in a baking dish side by side each other.
If you use bread crumbs – mix it with grated parmesan.
Mince the garlic and parsley and mix them with olive oil.
Put over mussels then put bread crumbs with grated parmesan.
Pour a little of milk and cooking liquid (that mussels will not be dry but rich).
You can also mix them before and then cover each mussel with a teaspoon of mixture to completely cover the fruit. Put again crumbs with grated parmesan. Then put pepper.
If you use fresh bread – take pulp of the bread, mix well it with milk, olive oil and cooking liquid. Then push pulp. Mix with minced garlic and parsley. Cover each mussel with a teaspoon of mixture to completely cover the fruit. Then dredge with bread crumbs and grated parmesan. Put pepper.
We forgot to buy fresh bread so on my photos you see recipe with bread crumbs, but usually we make with fresh bread pulp.
Preheat your oven to 380-395 F (200 C) . I switch on for beginning all oven then only bottom part so mussels are cooked well but not burned from above. Cook for about 10-15 minutes. They must have a nice golden color.
If you can cook mussels in wood stove they will be so tasty that you never taste before!
2 cloves of garlic
1 bunch of parsley
4-5 tablespoons bread crumbs or better fresh white bread
Milk
2-3 tablespoons of olive oil
5-6 tablespoons of grated parmesan cheese
1/2 glass of water mussel
pepper
Usually we ask to clean and open mussels in fish shop. But if you don’t have this possibility you should clean the mussels by removing the beard and scraping the outside. Then open them. For more easy opening place the mussels in a pan, cover with a lid and leave until the shells open not (1-3 minutes). You should not cook them – only open. Strain the cooking liquid and keep aside.
When the mussels are open, remove the empty half shells, put those with shellfish in a baking dish side by side each other.
If you use bread crumbs – mix it with grated parmesan.
Mince the garlic and parsley and mix them with olive oil.
Put over mussels then put bread crumbs with grated parmesan.
Pour a little of milk and cooking liquid (that mussels will not be dry but rich).
You can also mix them before and then cover each mussel with a teaspoon of mixture to completely cover the fruit. Put again crumbs with grated parmesan. Then put pepper.
If you use fresh bread – take pulp of the bread, mix well it with milk, olive oil and cooking liquid. Then push pulp. Mix with minced garlic and parsley. Cover each mussel with a teaspoon of mixture to completely cover the fruit. Then dredge with bread crumbs and grated parmesan. Put pepper.
We forgot to buy fresh bread so on my photos you see recipe with bread crumbs, but usually we make with fresh bread pulp.
Preheat your oven to 380-395 F (200 C) . I switch on for beginning all oven then only bottom part so mussels are cooked well but not burned from above. Cook for about 10-15 minutes. They must have a nice golden color.
If you can cook mussels in wood stove they will be so tasty that you never taste before!
Buon appetito!
Looks yummy! :) I love seafood :)
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