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!
mejillones gratinados pin
Rating 4.0
By 3 people
    VN:F [1.9.22_1171]
    4.0/5 (3 Votes)
Add your rating
Servings:  4-6
Prep Time:  10 minutes
Total Time:  1 hour

Related Categories:   Exotic,  


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

Leave a Reply

Your email address will not be published. Required fields are marked *

    Other Posts by James Marroquin

  • White Chocolate Terrine
  • Apple Strudel
  • Chicken Breast with Mushrooms Sauce
  • Tiramisu recipe