Mussels au gratin in the oven
MUSSELS au GRATIN are a truly delicious finger food. Baked mussels au gratin are an appetizer that is typically prepared for fish-based lunches and dinners, a bit throughout Southern Italy, from Campania to Puglia although often with small variations in the preparation or seasoning. Preparing them is very simple even if it requires patience as the mussels must be cleaned one by one, then opened and only the shells with the mollusk are seasoned with a tasty breadcrumbs, parmesan and herbs. If you prefer, you can omit the garlic from the breading even if, during cooking, it releases a fantastic aroma. They are incredibly good and every time they are always too few so I recommend you to make them in very large quantities.
Ingredients
1 kg fresh mussels150 g Breadcrumbs50 g Parmesan cheese2 cloves Garlic1 sprig Parsleyextra virgin olive oilPepperSalt
Preparation
To prepare mussels au gratin, arm yourself with patience! First of all, you will have to clean the mussels, scraping them and removing the byssus. When you have cleaned them all, put them in a large pot together with half a glass of water, depending on the amount of mussels you will make. If you want you can add parsley and pepper. Leave them covered over high heat so that they all open and cook. Once cooked, drain them, keeping a little of the cooking water that you will filter with a very fine mesh strainer. Please, don't forget this step, you will need it to prepare the breading. In the meantime, prepare the breading. In a bowl, combine the breadcrumbs, grated Parmesan or Parmesan cheese, black pepper, fresh parsley, salt and finely chopped garlic with a knife or garlic press. Add a little olive oil and a couple of tablespoons of cooking water until the filling is rather moist but not soft. Stir to mix all the ingredients. Open the mussels by removing half of the shell, place them next to each other on a baking sheet covered with parchment paper. With the help of your hands, or with a teaspoon, fill each mussel well by pressing so that the filling adheres well. Finally, add a drizzle of oil to all the mussels and bake in a preheated oven at 200° for about 15 minutes. You will see that the breading, during cooking, will turn into a formidable crust, fabulous mussels au gratin.
MUSSELS au GRATIN are a truly delicious finger food. Baked mussels au gratin are an appetizer that is typically prepared for fish-based lunches and dinners, a bit throughout Southern Italy, from Campania to Puglia although often with small variations in the preparation or seasoning. Preparing them is very simple even if it requires patience as the mussels must be cleaned one by one, then opened and only the shells with the mollusk are seasoned with a tasty breadcrumbs, parmesan and herbs. If you prefer, you can omit the garlic from the breading even if, during cooking, it releases a fantastic aroma. They are incredibly good and every time they are always too few so I recommend you to make them in very large quantities.
Ingredients
1 kg fresh mussels
150 g Breadcrumbs
50 g Parmesan cheese
2 cloves Garlic
1 sprig Parsley
extra virgin olive oil
Pepper
Salt
Preparation
To prepare mussels au gratin, arm yourself with patience! First of all, you will have to clean the mussels, scraping them and removing the byssus. When you have cleaned them all, put them in a large pot together with half a glass of water, depending on the amount of mussels you will make. If you want you can add parsley and pepper. Leave them covered over high heat so that they all open and cook. Once cooked, drain them, keeping a little of the cooking water that you will filter with a very fine mesh strainer. Please, don't forget this step, you will need it to prepare the breading. In the meantime, prepare the breading. In a bowl, combine the breadcrumbs, grated Parmesan or Parmesan cheese, black pepper, fresh parsley, salt and finely chopped garlic with a knife or garlic press. Add a little olive oil and a couple of tablespoons of cooking water until the filling is rather moist but not soft. Stir to mix all the ingredients. Open the mussels by removing half of the shell, place them next to each other on a baking sheet covered with parchment paper. With the help of your hands, or with a teaspoon, fill each mussel well by pressing so that the filling adheres well. Finally, add a drizzle of oil to all the mussels and bake in a preheated oven at 200° for about 15 minutes. You will see that the breading, during cooking, will turn into a formidable crust, fabulous mussels au gratin.
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