Pay attention: if there isn’t salt in the ingredients list, it’s not because I’ve forgotten it (not this time! 😊). There’s simply no need here!
Mussels, delicious seafood, contain all the goodness of the sea and you don’t need many ingredients to taste them at their best. Today we’re making stuffed and gratin mussels!
SERVES 2-3 PEOPLE
READY IN 30′
17,5 oz mussels
2 tablespoons water
6 tablespoons breadcrumbs
1-2 tablespoons chopped fresh parsley
3 tablespoons extra virgin olive oil
Oil to taste for the baking sheet
Breadcrumbs to taste
Pepper as needed
Parsley to taste
STEP 1: CLEAN THE MUSSELS
Remove broken or open mussels.
Wash the closed ones under cold water, then debear and scrub them. Finally rinse them.
Place two tablespoons of water in a pot, add mussels and cover with the lid. Cook on high heat until they open.
As they open, take the mussels away from the pot draining them from the cooking water.
Now open manually, keeping only half of the shell that holds the mollusk.
STEP 2: FILTER THE MUSSELS WATER
Place a sterile gauze inside a colander and filter the mussels water left in the pan (in this way you will treat the sand).
STEP 3: MAKE THE FILLING
Place breadcrumbs, parsley, oil, a pinch of pepper in a bowl and mix.
I recommend not salt! Add filtered mussel water a spoon at a time until you’ll get the consistency you see in the pic (a moist but not liquid paste).
STEP 4: FILL THE MUSSELS
Place a drizzle of oil in the baking sheet, then fill each mussel with a teaspoon of filling and place them in the pan.
Sprinkle with breadcrumbs, a little oil and pepper.
STEP 5: COOK
Cook mussels in preheated oven at 220°C for ab. 15 minutes. To make them golden place them on the top shelf of the oven for a few minutes before taking them out of the oven.
When cooked, add a pinch of parsley and bring to the table!
#getBready & enjoy your meal