How delicious this mussels and cherry tomatoes gratin is—a simple, tasty, and economical dish!
A crispy crust, a flavorful aromatic breading for a seafood appetizer that you’ll enjoy from the very first bite, truly inviting and irresistible!
I live near a Pam supermarket branch and often buy fish there, which I find very good, fresh, and reasonably priced. Today, besides two big sea breams, I got a net of mussels that quickly turned into this delicious dish!
The slices of sandwich bread I used are a bit larger than the classic ones, so keep that in mind for the quantities!
I preferred having the mussels cleaned by the lady at the Pam fish department, but then at home, I checked and removed some remaining barnacles and beards with a new metal scouring pad!
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I’ve opened a recipe channel open to everyone and free on WhatsApp without notifications and sounds, which you can join by clicking on this link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you’ll be able to read a sweet and a savory recipe!
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I’d also recommend another quick appetizer with sandwich bread like:
SANDWICH TRAY
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HOW TO PROPERLY CLEAN MUSSELS
First, put them in a rather large bowl, immediately removing any broken or already open ones.
We then take one at a time and remove the byssus (the beard sticking out of the shell, simply put) by pulling it outward, then with a new metal scouring pad or a special brush, clean the shells of various encrustations under running water.
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MUSSELS AND CHERRY TOMATOES GRATIN
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for MUSSELS AND CHERRY TOMATOES GRATIN
- 2.2 lbs mussels
- 10 cherry tomatoes
- 3 slices crustless sandwich bread (for me, Pane piuma)
- 1.4 oz grana padano (grated)
- 3 cloves garlic
- 1 tbsp fresh parsley (chopped)
- 1 tsp dried oregano
- 1 1/2 cup dry white wine
- 2 pinches chili powder
- to taste pepper
- to taste salt
- to taste extra virgin olive oil
Tools for MUSSELS AND CHERRY TOMATOES GRATIN
#ADV
- Baking pan
- Parchment paper
- Ladle
- Bowl
- Pan
- Strainer
FOR THE PREPARATION OF THE MUSSELS AND CHERRY TOMATOES GRATIN RECIPE
First, I open the cleaned mussels as mentioned above.
Then I place them in a pot with the wine, 2 peeled garlic cloves, and a couple of tablespoons of extra virgin olive oil. I set the flame high and let the mussels open.
Once cooked, I drain them from the liquid and filter the formed liquid.
To make the breading, I put the bread slices (Pane piuma 11 x 11 cm) into the mixer, crumbling them finely.
I put this mix into a bowl and then add dried oregano, grated cheese, minced garlic, salt, pepper, chili powder, and mix everything.
If we do it in the mixer… it’s not a bad idea!
I line the baking pan with parchment paper, then I cut each cherry tomato in half.
I then remove the empty shells and start filling the full ones by adding a little aromatic breading and arranging them as I fill them on the baking tray.
Now I alternate stuffed mussels with cherry tomatoes placing some breading on top and pressing it a little, completing the tray.
Then I moisten the mussels and cherry tomatoes with some filtered mussel water (just a little, mind you… just to add more sea aroma and flavor) and drizzle some EVO oil over the mussels and stuffed cherry tomatoes.
Now all that’s left is to bake in a preheated oven at 410°F for about 15 minutes, then serve immediately on the table the MUSSELS AND CHERRY TOMATOES GRATIN!
Delicious, delicious, absolutely delicious…
Enjoy your meal!
Annalisa
