The stuffed and gratin mussels in the oven are a very pleasant appetizer and very popular both in our homes and as a dish in seafood cuisine because it is an easy, delicious, and economical dish!!!
Mussels are mollusks rich in proteins, vitamins B and C, and minerals. They have digestive properties and perform a strong antioxidant action against free radicals, helping to slow down aging processes and providing a powerful anti-inflammatory action in our bodies.
After buying them from our trusted fishmonger it is essential to clean them thoroughly before cooking by following these very important steps:
– remove incrustations on the shell valves by scrubbing well with a metal brush or rubbing them against each other;
– remove the beard that protrudes from the mussels;
– do not use mussels that are already damaged, broken, or partially open;
– wash them under the stream of cold running water;
– if you fear they have sand inside, let them purge in a basin with water and salt.
On the blog, I recommend you also read these mussel-based recipes such as:
GREEK STUFFED MUSSELS
MUSSELS IN GREEN SAUCE
RISOTTO-STYLE PASTA WITH EGGPLANTS AND MUSSELS
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I have opened a recipe channel open to all and free on WhatsApp with no notifications and no sound. You can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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STUFFED AND GRATIN MUSSELS IN THE OVEN
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for STUFFED AND GRATIN MUSSELS IN THE OVEN
- 2.2 lbs mussels
- as needed parsley (chopped)
- 3.4 oz dry white wine (optional)
- 1 clove garlic
- as needed extra virgin olive oil
- 1 chili pepper
- 4.6 oz sandwich or toast bread
- 2.1 oz grana padano (grated)
- as needed parsley
- Half clove garlic
- 4 tbsp extra virgin olive oil
- as needed pepper
FOR THE PREPARATION OF THE STUFFED AND GRATIN MUSSELS RECIPE
Remove incrustations and beards.
Chop the garlic clove with the parsley and chili pepper.
In a large pan, put this chopped mixture with Evo oil and when it sizzles, add the cleaned and washed mussels.
On high flame pour the wine, let it evaporate and season with salt, closing with a lid.
In a short time, the mussels will open and a delightful aroma will arise….
After a short while, check them discarding the closed mussels and do not throw away the liquid formed, I recommend!
Filter it and place it in ice cube trays, and when it is frozen, store the cubes in a container to use for flavoring other dishes like a first course, risotto, or another!
For the filling, chop the sandwich bread with the grana, parsley, and garlic.
Also pour in the olive oil, and adjust with salt and pepper.
Stuff the mussels with this mixture, pressing it a little on the mollusks.
Continue until you run out of ingredients, then place them on the baking tray lined with parchment paper and just oiled with extra virgin olive oil.
Add a drizzle of oil also on top of the stuffed mussels and put in the oven at 482°F for about 10 minutes, then let them gratin for 5 minutes in grill mode.
Serve the stuffed and gratin mussels in the oven immediately at the table and enjoy them greatly!It’s certainly not a dish that can be stored for long; don’t go beyond the next day, I recommend…
Enjoy your meal!
Annalisa
Annalisa says…
This is a great classic, mussels stuffed and then baked to have a crunchy crust and a tasty seafood… make plenty, they will disappear like hotcakes eh eh!
