Ingredients for 4 servings:
1.2 kg mussels
150 gr breadcrumbs
2 tbsp of minced parsley
1 tbsp of grated pecorino cheese
1 clove of garlic, minced
4 tbsp of extra virgin olive oil
3 eggs
Salt
Pepper
Ready in: about 75 minutes
1.2 kg mussels
150 gr breadcrumbs
2 tbsp of minced parsley
1 tbsp of grated pecorino cheese
1 clove of garlic, minced
4 tbsp of extra virgin olive oil
3 eggs
Salt
Pepper
Ready in: about 75 minutes
How to prepare the recipe: "Baking pan of mussels":
Brush the mussels, wash and put them in a frying pan; let them open at high heat.
Remove the upper half shell and keep aside the cooking juice.
Place the mussels in a baking pan, with the mollusk facing up.
Take a bowl and pour inside the breadcrumb, pecorino, parsley, garlic, salt and pepper; mix well with some mussels cooking juice.
Spread the mixture over the mussels, sprinkle with oil and bake at 200 °C for 10 minutes.
Remove from the oven.
Beat the eggs with a little salt, pour on the mussels and bake for 7 minutes more.
Serve hot in the baking pan.
Preparation time: 45 minutes
Cooking time: 30 minutes
Calories: 420 for person
Difficulty: medium
Chef's advice
I suggest to match this dish with Ischia Bianco, Verdicchio di Jesi, Frascati.
Brush the mussels, wash and put them in a frying pan; let them open at high heat.
Remove the upper half shell and keep aside the cooking juice.
Place the mussels in a baking pan, with the mollusk facing up.
Take a bowl and pour inside the breadcrumb, pecorino, parsley, garlic, salt and pepper; mix well with some mussels cooking juice.
Spread the mixture over the mussels, sprinkle with oil and bake at 200 °C for 10 minutes.
Remove from the oven.
Beat the eggs with a little salt, pour on the mussels and bake for 7 minutes more.
Serve hot in the baking pan.
Preparation time: 45 minutes
Cooking time: 30 minutes
Calories: 420 for person
Difficulty: medium
Chef's advice
I suggest to match this dish with Ischia Bianco, Verdicchio di Jesi, Frascati.
In the picture, Baking pan of mussels
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