Gratinated mussels

Cozze gratinate. From Puglia. I wanted to try this recipe to see if it makes a difference cooking the mussels from raw, rather than opening them in a hot pan first. I have to say it does! They were much nicer. Use a short knife to open the mussels over a bowl to catch the liquid. I still need a bit of pratice, but I was getting it towards the end. Serves 4 as a main course, more as an antipasto.

Gratinated mussels ingredients

  • 1 kg mussels – well cleaned and opened on the half shell (reserve the liquid)
  • 100g dry breadcrumbs
  • 100g parmesan – grated
  • A few sprigs of parsley – finely chopped
  • A pinch of dried oregano
  • A clove of garlic – finely chopped
  • Olive oil
  1. Mix together the breadcrumbs, parmesan, oregano, parsley and garlic.
  2. Arrange the mussels on a baking tray and top each one with a little of the mixture.
  3. Put a few drops of the mussel liquid on to of each one and drizzle with olive oli.
  4. An alternative method is to mix the mussel liquid in to the breadcrumb mix to form a dryish paste. Press a little of the paste into each mussel and drizzle with oil as before.
  5. Grill the mussels until they are golden brown and sizzling.

Gratinated mussels finished dish

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