Mussels au gratin Bucatini with mussel sauce

The gratin mussels I’m a starter of the most gluttonous and loved tradition. There golden crust and tantalizing that covers these soft shellfish, eaten straight from the shell, is irresistible. A recipe unexpectedly easy And rapid for a dish that is always a great success.

Ingrediants

  • 1 1/2 kg of mussels
  • About 250 g of breadcrumbs
  • 2 cloves of garlic
  • 2 tablespoons of chopped parsley
  • 30 g of capers
  • 1 dl of extra virgin olive oil
  • salt
  • pepper

How to prepare: Mussels au gratin

The gratin mussels I’m a starter simple and delicious. The molluscs left attached to their valve are covered with the most classic marinara panure di bread crumbs, garlic And parsley enriched with capers chopped. And then passed in the oven to brown.

The making of this recipe is easy although it may seem a bit laborious as the shells are stuffed one by one. The exquisite result, however, amply repays in taste and satisfaction. Together with the mussel pepper, the gratin mussels they are probably the most delicious appetizer that can be made with these tasty molluscs.

Equally famous and tasty shells are the Scallops au gratin.

Peoci, muscles, mussels, and in Italian mussels, are known by different names depending on the locality. Those with a broken or unsteady shell, half-open valves and opaque color should always be discarded. Their is also fundamental cleaning which must be accomplished in a manner accurate. Certain of their freshness and origin, therefore, the preparation of simple and delicious dishes such as Spaghetti with mussels, Mussel soup with shallots or Scialatielli with seafood is underway.

OTHER TASTY RECIPES: Cuttlefish au gratin, Anchovy gratin, Cod au gratin

Easy execution Preparation time 45 min Cooking time 10 min – 15 min Servings 6

How to prepare: Mussels au gratin

Preparation Mussels au gratin - Phase 1

Preparation Mussels au gratin - Phase 1

To prepare the mussels au gratin you must first clean them very well. Scratch off the encrustations, remove the fine linen (the beard) and rub them with a sponge. Then rinse them under running water. Put them in a large saucepan and let them open, covered, over a high flame. Drain them immediately and collect the cooking water in a bowl, filtering it through a tightly meshed sieve and gauze. Remove the empty half shells and place the ones with the valve on the baking tray lined with the appropriate paper. Combine the breadcrumbs with the parsley, garlic and chopped capers in a bowl. Salt, pepper and add the oil.

Preparation Mussels au gratin - Phase 2

Preparation Mussels au gratin - Phase 2

Mix well, then add a little of the cooking liquid to obtain a soft mixture (be careful, however, that it does not become too moist and wet).

Preparation Mussels au gratin - Phase 3

Preparation Mussels au gratin - Phase 3

With the help of a teaspoon spread the mixture on each shellfish, covering it well. Transfer to a preheated oven at 190 ° and brown for 5 minutes. Presumably, given the quantities required by the recipe, you will have to bake more.

Preparation Mussels au gratin - Phase 4

Remove from the oven the mussels au gratin and serve hot or lukewarm.

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