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
- Mix together the breadcrumbs, parmesan, oregano, parsley and garlic.
- Arrange the mussels on a baking tray and top each one with a little of the mixture.
- Put a few drops of the mussel liquid on to of each one and drizzle with olive oli.
- 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.
- Grill the mussels until they are golden brown and sizzling.
Gratinated mussels finished dish
