Mussels au gratin: a traditional recipe of Sicilian seafood cuisine and not only. I like to die for, I could eat the whole cake pans: If you clean the mussels from the fishmonger to prepare them is a snap, If you're masochistic like me and clean with retina and elbow grease will take some’ over time. In any case, in VIDEO RECIPE STEP BY STEP on my Youtube channel I show you the whole process in detail, from cleaning to filling, and I give a little’ News of the world of mussels. And if you want to learn even more, read my article on NIEDDITTAS, MUSSELS MADE IN SARDINIA, where I talk about sardinian mussels and mussels in general.
I farcisco mussels au gratin with bread crumbs, little fresh tomato, parsley and pecorino. essential, in the recipe of mussels au gratin, the use of water of cooking of the mussels (tricks to avoid the sand you find them in VIDEO RECIPE), that softens the stuffing and avoid the overuse of oil. A dish light then, easy and cheap, a classic that never betrays.
In Messina mussels are grown in the lakes of Ganzirri, and so they're a local product and very much used in restaurants: while peppered or impepata of mussels it is almost always prepared correctly, gratin mussels, on the other hand, are often dry and dry. This is because they are prepared too early.
If you love the mussels have a look at all my RECIPES WITH MUSSELS, because you can not miss some other great classic with extraordinary taste like bucatini cacio e pepe with mussels or the spaghetti with mussels Sicilian.
8 comments
Ten minutes after I arrived home from the mercado with mussels and squid ink pasta, I saw the email with this recipe. I immediately decided the squid ink pasta could wait until tomorrow. I had most of the ingredients although I had to make breadcrumbs and had no pecorino. It came out excellent, truly a delightful dish. Served it with a mandarin orange and avocado salad and a full-bodied white wine. Thanks!
Hi jeff, I’m so happy that you liked it. Perfect the pairing with full-bodied white wine, mussels have a delicious but strong taste. Have a nice day, ADA
Ten minutes after I arrived home from the mercado with mussels and squid ink pasta, I saw the email with this recipe. I immediately decided the squid ink pasta could wait until tomorrow. I had most of the ingredients although I had to make breadcrumbs and had no pecorino. It came out excellent, truly a delightful dish. Served it with a mandarin orange and avocado salad and a full-bodied white wine. Thanks!
Perfect, there is feeling! Hope you enjoy! Thanks a lot, ADA
In my house would disappear immediately!!!!
Even from me disappear immediately: It's strange but no matter how many there are never enough! I embrace you, ADA
They'd gobble up the stuff myself to tens, prepared so, in the easiest way with the only variant of Parmesan….husband doesn't go crazy x pecorino 🙂
Unfortunately, or fortunately, one leads to another my dear…. and for me Parmesan or pecorino cheese pairs are… I embrace you, ADA