Gratinated mussels are a starter or a main seafood dish that combines the simplicity of the shellfish with a tasty and golden breadcrumb coating.
The secret to a great dish lies first and foremost in the freshness of the mussels and then perfectly balancing the breadcrumb mixture ingredients such as breadcrumbs, fresh parsley, garlic, cheese, salt, and pepper to enhance the mussel’s flavor without overpowering it.
My advice (I always do this) is to buy a few more mussels each time you purchase them for other preparations like spaghetti with mussels and zucchini flowers or pasta and beans with mussels and to prepare gratinated mussels to serve as an appetizer, starter, or main dish, in line with the main course.
Now take a minute to read the recipe and then… let’s cook and eat!!
See also
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs mussels
- 3/4 cup breadcrumbs
- Half clove garlic
- to taste parsley (fresh)
- 1 tablespoon cheese (grated – optional)
- to taste black pepper (ground)
- 2 tablespoons extra virgin olive oil
Tools
- 1 Knife
- 1 Sieve
- 1 Bowl
- 1 Baking tray
Steps
Preparing gratinated mussels is really simple, you just need a little patience in cleaning the mussels.
First, rinse the mussels thoroughly under running water, then remove the byssus (the beard) that protrudes from each mussel and scrape off the shell with a knife or a steel pad, any encrustations until they are completely clean and shiny.
Rinse again thoroughly under running water.Open the raw mussels by using a sharp knife. Press slightly on the side of the mussel, in the narrowest part, then slide the knife along the entire perimeter of the mussel, taking care not to damage the mollusk inside, and gently separate the two shells, keeping the one to which the mussel is attached. Collect the mussel water in a small bowl, filter it, and set it aside.
In a larger bowl, combine the breadcrumbs, chopped garlic, and parsley, grated cheese, pepper, oil, and mussel cooking water, little by little until you achieve a moist and grainy consistency.
With your hands, take a small portion of the breadcrumb mixture and cover the mussels with slight pressure. As the mussels are stuffed, place them inside a baking tray and drizzle them with another round of oil on top.
Bake your gratinated mussels in a static oven at 392°F for 10-12 minutes, then turn on the grill to 482°F and let them gratinate for another 3-5 minutes or until the breadcrumb coating is fully golden brown,
Once out of the oven, let them cool slightly before consuming, if you like, with a few drops of squeezed lemon on top.
Storage
It is preferable to consume the gratinated mussels as soon as they are ready.
If there is an excess, store them in the fridge for up to 1 day.
If there is an excess, store them in the fridge for up to 1 day.
If there is an excess, store them in the fridge for up to 1 day.
