Mussels au Gratin
-Take 1 garlic clove and some parsley leaves, then chop them all together.
-Put the breadcrumbs into the processor bucket and add the Parmesan cheese.
-Add salt and black pepper.
-Add the chopped garlic and parsley. Now, process the bucket contents until everything is evenly mixed and reduced to a fine crumb.
-Pour the bucket contents into a bowl.
-Take the 75 ml olive oil and gradually add it to the dry mixture. Start with half of the olive oil and mix with a spoon so that the oil is evenly distributed.
-Add the 60 ml (4 tablespoons) of olive oil you previously set aside into a large pan.
-Cut the remaining garlic clove into thin slices and sauté for 3-4 minutes over low heat.
-Turn the heat to medium and add all the mussels. Leave to cook for 1 minute.
-Then, add the white wine
-Cook the mussels until they open.
-Sprinkle the moist breadcrumb mix onto each mussels, also filling the empty space around them, but do not press with the fingers, just let the breadcrumb mix to drop.
-Lay all the half shells onto a baking tray.
-pre-heat the oven to 220ºC (425ºF).
-After 2 minutes, spray with the atomiser and then continue for about 8 minutes or until the top of the mussels are golden brown and a lovely smell of fish is all around your kitchen.
-Add mozarella cheese on top and bake for 5 minutes to melt the cheese.
- ENJOY!
May 17, 2014 by
Servings: 4-6
Prep Time: 10 minutes
Total Time: 1 hour
Prep Time: 10 minutes
Total Time: 1 hour
Related Categories: Exotic,
Ingredients:
1.5 Kg Fresh mussels- 125 g Breadcrumbs- 60 g Parmesan cheese- A small bunch of flat leaf parsley- 2 Cloves of garlic- 60 ml Extra virgin olive oil- 75 ml Extra virgin olive oil (for the breadcrumb mix)- A pinch of salt - Ground black pepper- 100 ml White wine
