Recipe Mussels au gratin of of 09-07-2011 [Updated on 20-02-2018]
The gratin mussels are a fish-based specialty typical of all southern Italy, in this preparation the mussels should be opened raw but for convenience and safety I cook them first a couple of minutes in a pan, just the time that the valves are able to open a a little and then I stuff them and put them in the oven for the gratin.
Since I was at my mother's house 4 days a week, I discovered the joy of cooking with her, now my mother is very busy with everything that happens on the blog and my world of photographed recipes and every day she is also proposing me to try some new recipes to put on the blog, so in the afternoon we both go to the kitchen, leaf through new magazines and old recipe books and develop some new recipes to prepare for dinner: P
The other day my father brought some mussels, so we did a part au gratin and the others we used to make pasta and beans with mussels, I didn't eat either the first or the second ones because I prefer to avoid them in this period, but everyone else liked them a lot. I wish you a happy Saturday and if you like to prepare a delicious seafood appetizer I recommend you try this recipe of this delicious seafood appetizer, you will make a great impression.
Clean the mussels by scraping the shells with a knife and removing the beards
Rinse several times under running water.
Place the mussels in a pan, cover with a lid and cook until the valves open. Strain the cooking liquid and keep it aside.
When the mussels are open, remove the empty half valves, put the ones with the shellfish in a baking dish, side by side with each other. Chop the garlic and parsley and distribute it over the mussels
Prepare a mixture with the breadcrumbs, olive oil, pepper and the water of the mussels just enough to make the mixture creamy (about 1/2 glass) and mix until you get a cream.
Cover each mussel with a teaspoon of the mixture, completely covering the fruit
Bake the mussels in grill mode and brown them until a golden crust forms on the surface. Then serve your mussels au gratin
Mussels au gratin with tomato are the dish that was missing in a variegated fish men & ugrave. A very tasty even if light appetizer, the sapidity of the mussels goes well with gratinating and with tomatoes. Excellent for opening an elegant and refined lunch or dinner based on seafood dishes.
A very simple recipe, very scenic, which will make you look great with your guests.
Few ingredients but of excellent quality make this course a winner. Follow our advice and everything will be perfect! And if you love these mussels in a particular way, we also recommend another recipe that you absolutely must try: sea bream foil with seafood.
Mussels are present in many recipes, such aspeppered with mussels or soups, but they must always be cleaned well.
Rinse them with plenty of running water, remove those with broken or already open shells and begin to remove all impurities from their surface with the help of a knife. Also cut the beard and rinse until they are completely clean. Mussels au gratin must be open raw exerting pressure, with the thumb, on the lower shell while with the index finger, a contrary pressure must be exerted on the upper shell.
Mussels can also be used frozen, but they must be thawed completely at room temperature before proceeding with the recipe.
Once the mussels have been cleaned, move on to preparing the dish. Put the shellfish in a pan with a clove of garlic, the chopped parsley, the seeded red chilli and half a glass of white wine. Cook over high heat for 5 minutes and cover with a lid until the mussels have opened. Drain, strain the cooking liquid through a colander and set aside.
In the meantime, start preparing the mixture for the gratin: in a bowl add the shredded bread crumbs (use gluten-free breadcrumbs for the intolerant), the grated Parmesan cheese (also the pecorino cheese will be fine), crushed garlic, chopped parsley and a drizzle of extra virgin olive oil. Add a little of the cooking water from the mussels and mix well until you have a creamy mixture. Instead of bread crumbs you can also use breadcrumbs.
Remove the part of the shell from the mussels where the mollusk is not attached and place the full half in a baking tray lined with baking paper. Stuff the mussels with the mixture you have prepared and bake them in oven preheated to 180 degrees for 15 minutes. Then switch to the grill function for 3 minutes and the seafood will be ready to be served, soft inside and crunchy outside. Gratinated mussels are good even if served cold, remember to accompany them with a side dish based on peppers, tomatoes or onions and with a glass of White wine medium-bodied and slightly sparkling.
The filling of the au gratin mussels must be soft and compact, not watery. If it is too liquid, add a little more breadcrumbs.
If, on the other hand, you want to cook the mussels au gratin in the microwave, cook them for eight minutes on medium power. Let them rest for a couple of minutes in the oven and then sprinkle them with a couple of tablespoons of extra virgin olive oil.
first of all, clean the mussels in the article you will also find some tips on how to recognize fresh mussels and store them.
Then place them in a large pot, let them open over medium heat with a lid for 5 - 6 minutes, turning over and remove the closed mussels that are dead. In many regions of southern Italy this practice is omitted and the mussels are opened raw and then stuffed. In my house, we have always preferred to let them open with the heat of the fire so as to naturally discard those dead that remain closed.
Finally let it cool. Then throw away the half of the shell in which the mollusk is not attached and clean the edge of the shell with the mussel inside with a clean, damp cloth. The fruit you are going to eat and serve together with the mussels must be perfectly clean. Set the filled shells aside.
Finally, carefully filter the water from the mussels with a linen cloth with narrow holes.
Then prepare the breadcrumbs, better if the grain is not too fine, it will give greater crunchiness to your mussels au gratin.
then chop the garlic very thinly with a knife or half moon:
Finally, also chop the parsley. Mix the breadcrumbs with garlic and parsley well in a bowl, add 3 tablespoons of oil, stir and gradually add the filtered cooking water from about 10 to 12 tablespoons.
the filling of the mussels au gratin must be mellow, soft, but not watery, so adjust the consistency yourself, you may need an extra pinch of breadcrumbs, or half a teaspoon of oil. The photo in which you can see the texture, can be found below.
Finally, prepare your Mussels au gratin by sprinkling a drizzle of oil in a large pan or pyrex dish. Alternatively, you can also line it with baking paper.
Then arrange the shells with the mussels close together but not on top of each other, otherwise they will not grate perfectly.
Add 1 teaspoon of filling to each shell, the fruit must be completely covered:
Proceed to fill all the mussels until the filling is finished.
Finally, sprinkle the surface of each mussel with a pinch of breadcrumbs, a little pepper and a well-dosed drop of oil.
Finally Cook the mussels in the oven at 200 ° for 12 minutes. After the indicated time, turn on the grill and raise the temperature to 250 ° and let it brown for 3 maximum 5 minutes (the time varies depending on your oven). The mussels au gratin are ready when a nice golden crust has formed and crunchy on the surface.
Serve the Gratin mussels lukewarm, even if they are also excellent cold, but here it depends on your tastes:
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The GRATIN MUSSELS I'm a finger food really delicious. The baked mussels au gratin are an appetizer that is typically prepared for fish-based lunches and dinners, a little throughout Southern Italy, from Campania to Puglia, although often with small variations in the preparation or in the seasoning.
Preparing them is a lot simple even if it requires patience as the mussels must be cleaned one by one, then opened and only the shells with the mollusc are seasoned with a tasty breading with breadcrumbs, parmesan and herbs. If you prefer, you can omit the garlic from the breading even if, during cooking, it releases a fantastic scent. There recipe of mussels au gratin is one of the appetizers always present during the Christmas Eve dinner.
They are of an incredible good and every time they are always too few so I advise you to really make them in very large quantities. In addition, they will be even more special if you have the opportunity to purchase the Taranto mussels. Recipe I'm about to give you is that traditional that my mother prepares Neapolitan always, but obviously there are also others variants like the Taranto-style mussels or to Calabrian. If you have less time, you can also gratin them in microwave oven, they are equally delicious. Besides, you can also use frozen mussels having the foresight to defrost them at room temperature and not in the microwave.
Doses for 4: 500 g mussels, 50 g breadcrumbs, a clove of garlic, an untreated lemon, 2 tablespoons of extra virgin olive oil, chilli pepper, salt.
Instructions for preparation
Dissolve 2 heaping tablespoons of salt in a cup of boiling water, then add 2 liters of cold water. Clean the mussels well: remove the beards and, if necessary, grate the shells. Immerse them in the prepared water and leave them to rest for 2-3 hours so that they purge the internal sand.
Put a few tablespoons of water in a large saucepan with high sides and let the mussels open over high heat. Turn off the heat and remove all the empty shells. Arrange the others in a radial pattern on a baking sheet. Grate the lemon zest and mix it with the minced garlic, the crumbled bread, a little chilli, salt and a drizzle of oil. You can blend these ingredients in an electric food processor. Distribute the filling in the shells and cook au gratin in the preheated oven at 230 for a few minutes.
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First of all wash the mussels a couple of times, remove the outer thread (fine linen) and scrape them with a knife to remove the impurities attached to the shell (see how to clean mussels ). Put the mussels in cold water and start preparing the fresh tomato sauce.
Blanch the tomatoes in boiling water, drain them, immerse them in cold water and remove the peel. Remove the stalk and cut the pulp of the tomatoes into small pieces (see how to peel tomatoes ).
Take a pan, pour in a round of olive oil, a clove of crushed garlic and a piece of chilli.As soon as the garlic begins to fry, add the chopped tomatoes, add salt and cook for about 5 minutes, adding half. glass of hot water if the sauce dries too much.
When cooked add plenty of chopped parsley fresh and mix.
Drain the mussels, put them in a large-bottomed pan, cover them and let them open over medium heat.
As soon as the mussels have opened, remove the empty part of the shell and put the shell part with the mussel inside in a pan.
Put half a teaspoon of tomato sauce on each mussel then, cover with plenty of breadcrumbs.
Put the mussels under the preheated grill for about 5 minutes, until the breadcrumbs become crunchy.
open them all, to open them just insert the tip of a small knife and turn all around the shell.
Once opened, we prepare the breadcrumbs: we make a pesto with garlic and parsley, here the quantity varies a lot from personal tastes,
in a bowl, put the breadcrumbs, the grated parmesan and the parsley and garlic pesto, salt, pepper and mix well.
Now take a nice large pan, preferably non-stick, melt a little oil with a nice flake of butter,
pour the breadcrumbs to cover the entire bottom of the pan,
let it toast over a moderate heat for a few moments, at this point put all your mussels with the pulp facing downwards,
toast for at least 7 minutes, taking care not to overcook the bread. Now your mussels are ready, put a plate on top of the mussels in a pan and turn them as you would with an omelette and your dish is & # 8217 ready, cooked and also already & # 8217 served, serve them hot and & # 8230 Buon Appetito & # 8230.
If you are interested in the recipe for this delicious dish entitled "Mussels au gratin", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.
Cut the aubergine into slices, grill in a pan, add some tomato slices over the aubergine slices and finish with chopped olives, anchovies and capers.
Season with a drizzle of extra virgin olive oil and bake in the oven at 180 & # 176 for 20 & # 8217. Mix the breadcrumbs in a bowl with extra virgin olive oil and a mince of garlic, parsley and chilli.
Season with salt and pepper. Stuff the mussels with the mixture and cook au gratin in the oven at 180 & # 176 for 20 & # 8217. Accompany the mussels au gratin with the aubergine and baked tomatoes.