Cozze ripiene gratinate. This is quite an unusual mussel recipe. Mussels baked on the half shell are a very common antipasto here, but this recipe treats them a bit like the French scallop dish coquilles saint-jacques. They are baked with white sauce, cheese and wine. Serves 4 as a main course, many more as part of an antipasto.
- 2 kg large mussels
- 250 ml bechamel or white sauce
- 50 g grated pecorino romano
- 2 or 3 tbsp of dry breadcrumbs
- 2 sprigs of parsley
- A clove of garlic
- An egg yolk
- Half a glass of white wine
- Olive oil
Clean the mussels well. Place them in a pan along with half the clove of garlic, a sprig of parsley and the wine. Open the mussels by placing the pan over a high heat. Drain the mussels and filter and reserve the cooking liquid. Remove them from their shells.
Mix the mussel meat with 2 tbsp of olive oil, a chopped sprig of parsley, the rest of the garlic, chopped and a tbsp of the cooking liquid. Season with pepper.
Place each mussel on a half shell.
Mix together the white sauce, the egg yolk and a couple of tablespoons of the cooking liquid. Top each shell with some of the mixture.
Sprinkle breadcrumbs on the top and bake at 190°c for 15 minutes.