There are those delicious dishes you haven’t eaten for years, and then one day, out of the blue, when you have to prepare something else, you think “well, maybe I’ll make that recipe.” And that’s how a few nights ago, instead of preparing mussels marinara, I prepared baked mussels. A slightly different version from the usual, a tasty version that I ate many years ago at a restaurant. I think no recipe had ever come out perfect on the first try and with the same flavor my mind remembered as on this occasion.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 25 mussels
- 2/3 cup coarse breadcrumbs
- 2 tbsp grated Grana Padano
- 1 clove garlic
- 1 tbsp tomato sauce
- extra virgin olive oil
- 1 bunch parsley
- black pepper
Steps
To prepare the baked mussels, start by cleaning the mussels. Remove the beard protruding from the shell, pulling it outwards with slight force. Use a steel brush to remove impurities from the outer shell, then rinse the mussels under running water. Place them in a pan and heat for a few seconds; they should open slightly, not too much. This will make it easier for you to open them while keeping the mussel inside intact.
Open the mussels and place the useful half on a baking tray lined with parchment paper. Then proceed to prepare the mix that will cover them.
In a bowl, place the coarse breadcrumbs, along with a tablespoon of Grana Padano, about 15 grams, and a bit of pepper. Chop a little bunch of parsley and add it to the mixture. Peel and finely chop a clove of garlic, then add to the breading mix, also adding a generous tablespoon of olive oil and a tablespoon of tomato sauce. Mix everything well; the breadcrumbs should slightly moisten.
Cover the mussels with the breadcrumb mixture, using a spoon or your hands. Then bake at 392°F, preheated oven, for 10 minutes, and then another two minutes with the grill on. Remove from the oven and serve your baked mussels.
