Ingredients for 4 servings:
20 giant mussles
1 handful of parsley
1 clove of garlic
1 sprig of thyme or marjoram
2-3 spoonful of very thin breadcrumbs
½ glass of extra virgin olive oil
Freshly ground pepper
Salt
Ready in: about 75 minutes
20 giant mussles
1 handful of parsley
1 clove of garlic
1 sprig of thyme or marjoram
2-3 spoonful of very thin breadcrumbs
½ glass of extra virgin olive oil
Freshly ground pepper
Salt
Ready in: about 75 minutes
How to prepare the recipe: "Mussels au gratin":
Brush the shells of mussels and repeatedly wash in running water; put them in a large pan and let them open at high heat, stiring.
While the valves open, drain the mussels, remove the empty valves and keep only those with shellfish attached; place them on an oiled pirofila (ovenproof dish).
In a bowl, mix together breadcrumbs and the chopped garlic, parsley and thyme. Salt, pepper and add a little oil; you should obtain a dense mixture.
Using a tablespoon, spread the mixture into the mussels, placing it accurately around the shellfish.
I suggest to abound with the mixture because while cooking the volume tends to decrease.
Spread a little more oil and gratinate in hot oven for some minutes.
Preparation time: 60 minutes
Cooking time: 15 minutes
Difficulty: easy
Chef's advice
You can flavour the mixture of herbs and breadcrumbs with some grated pecorino cheese.
The suggested wine is Pignoletto Frizzante (white).
Brush the shells of mussels and repeatedly wash in running water; put them in a large pan and let them open at high heat, stiring.
While the valves open, drain the mussels, remove the empty valves and keep only those with shellfish attached; place them on an oiled pirofila (ovenproof dish).
In a bowl, mix together breadcrumbs and the chopped garlic, parsley and thyme. Salt, pepper and add a little oil; you should obtain a dense mixture.
Using a tablespoon, spread the mixture into the mussels, placing it accurately around the shellfish.
I suggest to abound with the mixture because while cooking the volume tends to decrease.
Spread a little more oil and gratinate in hot oven for some minutes.
Preparation time: 60 minutes
Cooking time: 15 minutes
Difficulty: easy
Chef's advice
You can flavour the mixture of herbs and breadcrumbs with some grated pecorino cheese.
The suggested wine is Pignoletto Frizzante (white).
In the picture, Mussels au gratin
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