Gratinated mussels

How delicious they are, never enough, one leads to another.
Ideal as an appetizer both on the plate and at a buffet, or even better at a seafood aperitif, which is so trendy.
They require little time for preparation, except that you have to open them and use them raw for better taste.
For those who don’t know how… no worries, open them a little in the pot and then fill them with this delicious stuffing, where the Sicilian seasoned breadcrumbs will play the starring role.

I have thought of these recipes for you:

Difficulty: Medium
Cost: Very economical
Preparation time: 40 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

570.32 Kcal

calories per serving

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Energy 570.32 (Kcal)
Carbohydrates 74.25 (g) of which sugars 6.40 (g)
Proteins 24.67 (g)
Fat 19.37 (g) of which saturated 3.63 (g)of which unsaturated 4.90 (g)
Fibers 4.43 (g)
Sodium 1,007.16 (mg)

Indicative values for a portion of 197 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2.2 lbs mussels
3.5 cups breadcrumbs (seasoned Sicilian style, click here for the recipe)
as needed water
0.25 cups extra virgin olive oil

Gratinated Mussels

Tools

What we need to make

1 Knife
1 Bowl
1 Baking Tray
1 Oven

Steps

To prepare

Let’s start by cleaning these wonderful shellfish:
Detach the mussels one by one from their string,
Rub them to remove all external incrustations, then you will see that they have a filament, the byssus, on the side; take it with your thumb and index finger and pull it downwards.
Rinse them several times under running water, then enter the tip of a knife laterally to the shell,
Follow the slit around its entire perimeter,
and… cut the nerve that keeps it closed,
then gently run the knife between the two shells and the meat, detaching it.
Here they are open.
Place the meat back into the half shell and drain excess water.
Basically, you need to open them as if you were eating them raw.
.
As you open them, place them in a container.
.
If you don’t know how to open them raw, don’t worry, open them with steam, but make sure it’s a quick scalding, otherwise they shrink.
Prepare the Sicilian seasoned breadcrumbs following my recipe click here.
Add extra virgin olive oil and water in equal parts to the breadcrumbs so that the mixture is moderately moist, but not too much.
Fill each mussel generously with breadcrumbs and press down slightly.
As you fill them, place them on a baking tray or dish.
or a dish. Drizzle with more extra virgin olive oil, and
Turn on the oven grill mode to 392°F, and only when it has reached temperature, place the tray in the upper part of the oven and bake for about 5 minutes.
Check the cooking as it may vary from oven to oven, and as soon as the crust colors, you can take them out.
Serve them hot or warm accompanied by a chilled prosecco.