This is my mom’s baked white gratin mussels recipe.
Gratin mussels are an irresistible seafood appetizer.
They are mussels stuffed with a tasty breadcrumb coating and baked in the oven.
My mother traditionally drizzles them with plenty of extra virgin olive oil before and after cooking.
You can follow the traditional recipe or use whole wheat breadcrumbs and reduce the amount of oil by using a mixture of oil and lemon juice.
Also, I prefer them in white for better digestion, but if you want, you can color them with tomato sauce.
Don’t forget to account for the breadcrumbs in the total carbohydrate count of your meal.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 2 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1 lb mussels
- water
- salt
- to taste water (just a bit)
- to taste breadcrumbs (coarsely grated)
- to taste Parmigiano Reggiano (grated)
- 1 pinch garlic powder (optional)
- 1 pinch mixed peppercorns (with grinder)
- to taste caper (in salt)
- to taste parsley (chopped)
- extra virgin olive oil (and possibly lemon juice)
- 1 drizzle extra virgin olive oil (raw)
Tools
- 1 Colander
- 1 Salad bowl
- 1 Spoon
- 1 Pan with lid
- 1 Container
- 1 Sieve fine mesh
- 1 Napkin two-ply paper
- 1 Bowl
How to Clean Mussels
Buy the mussels at the fish market already cleaned in the special machine.
Mussels, unlike clams, do not live on sandy bottoms, but it may still be appropriate to clean them from sand following the same procedure used for clams.
Alternatively, perform at least a couple of thorough rinses.
Remove mussels with broken shells and empty shells.
Clean the shells thoroughly using the blade of a knife or a steel scrubber.
Remove the filament or byssus or beard by pulling it energetically.
Wash each mussel under running water to remove any impurities.Transfer the cleaned mussels to a colander.
I use a salad bowl with a 10-inch diameter [capacity 3.5 liters] and add two tablespoons of fine salt to the water.
Fill a large salad bowl halfway with water, add the salt, and stir with a spoon.
Submerge the colander with the mussels into the salad bowl with water and salt and add more water until a few inches from the rim.How long should mussels purge?
Mussels should purge for at least 2 hours.Remove the colander with the mussels from the salad bowl.
Rinse the mussels under running water.
Your mussels are clean.In a large hot pan or skillet, bring a small amount of water to a boil.
Add the mussels to the pan.
Cover with a lid [preferably glass] and cook over high heat for 5 minutes, shaking the pan occasionally, and until the mussels are fully open.Remove the mussels from their liquid and transfer them to a container.
Line a fine mesh sieve with a two-ply paper napkin.
Place the sieve over a bowl and pour the mussel liquid into it, allowing it to filter through.Mussels
Once cool, for each mussel remove and discard the empty shell side, keeping the shell side with the mollusk attached.Line a baking sheet* with parchment paper.
*large, the mussels should not overlap.Arrange the mussels on the baking sheet in a single layer, avoiding overlap.
Breading
Place the coarsely grated breadcrumbs in a small non-stick pan and stir with a silicone spatula over low heat until golden.
You can use whole wheat breadcrumbs [beware: whole wheat breadcrumbs are already quite dark].Rinse and squeeze a handful of capers and chop them finely with a knife.
Pour the golden breadcrumbs into a bowl, add:
• grated cheese;
• a pinch of garlic powder [optional];
• a pinch of pepper;
• chopped capers;
• chopped parsley;
• plenty of extra virgin olive oil [if you wish to reduce the amount of oil, use a mixture of oil and lemon juice];
• cooking water from the mussels to taste [if there’s any left, keep it in the freezer as fish stock for cooking or fish cube for flavoring];
and mix to obtain crumbs.Stuff the mussels one by one with the breading.
At this point, if you wish, you can color them with tomato sauce.
Finish with a sprinkle of coarsely grated cheese.Briefly preheat the oven.
Bake at 392°F (200°C) in a fan oven for 10-15 minutes, according to the desired degree of browning.
Drizzle the hot gratin mussels with a little raw oil.
Plate.
Your baked white gratin mussels are ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you’ll find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations of foods indicated in your food plan.
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