An irresistible summer appetizer to prepare in a few minutes: here is the recipe of mussels au gratin!
From the Neapolitan tradition, one prescription which offers one of the tastiest dishes that is also a mouth-watering appetizer: le gratin mussels.
Odes to mussels have even been written very popular seafood in Naples so much so that it became almost a symbol, remembering with its dark color the mask used by Pulcinella.
In this appointment with our column, we offer you, then, gratinate. They will be crispy and tasty and will become irresistible appetizer that it will make the whole meal truly unique.
Ingredients
- 2 kg fresh mussels
- 3 cloves of garlic
- 50 gr grated bread
- 50 gr grated Parmesan cheese
- a bunch of fresh parsley
- 30 ml extra virgin olive oil
- 20 ml dry white wine
- salt and pepper to taste
We prepare the mussels
Leave the mussels immersed in water a sponge for at least 1 now. Remove the barbs used by the molluscs to cling to the rock, scrap the shells removing the dirt residues and rinse well under running water. Collect mussels in one large frying pan, placed on medium-high heat, sprinkled with wine and cover. When all the valves have opened, afterwards 2 about minutes of cooking remove the mussels from the pan and remove those left closed and those open, but without fruit. Instead, keep the cooking water that will have eliminated the mussels themselves, then filter and use it for cooking later.
We condense and bake
Prepare the filling of the mussels au gratin by putting the breadcrumbs with part of the cooking water in a bowl, incorporating the parsley, parmesan, finely chopped garlic, 1/3 of the oil and pepper, mixing everything well .
The salt will have to be added once tasted the mixture, only then if it is necessary.
Place the mussels on a baking sheet with the fruit to the other, sprinkle with the filling and cook in 200 ° oven for 15 minutes. Serve as hot as a fancy second or a tasty appetizer.
