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, dove vi parlo delle cozze sarde e delle cozze in genere.
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 pepata o impepata di cozze è preparata quasi sempre correttamente, 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.
1 pound of fresh mussels
fresh parsley, to taste
2 cloves of garlic
breadcrumbs, to taste
4 ripe tomatoes
grated pecorino Dop, to taste
extra virgin olive oil, to taste
salt and pepper, to taste
Before you start preparing mussels au gratin baked, look carefully at the proceedings in VIDEO RECIPE STEP BY STEP.
Preheat the oven to 180 degrees-ventilated. If mussels are already clean, simply wash them under water, otherwise you have to clean them well by rubbing with a retina. Tear the fine protruding from the valve, as I do in the VIDEO RECIPE.
Put a drizzle of oil in a large pan, the shirtless garlic and parsley stems. Heat for one minute, so that the oil takes the scents of garlic and parsley, and toss the mussels. Turn up the heat, cover and wait until the mussels open, mixing them from time to time. Once opened, strain the cooking water with a thick mesh strainer and set aside. Open the mussels by disconnecting one of the two valves and putting aside the one with the mollusk, as you see in VIDEO RECIPE.
For the filling of the mussels au gratin, finely chop parsley and garlic, Peel tomatoes, deprive them of seeds and water from vegetation and cut them into very small cubes (brunoise). Put some grated bread in a bowl, a little pecorino cheese, the diced tomatoes, pepper and a little oil. Then add a few tablespoons of water mussels so you get, adding via extra virgin olive oil and mussel water, the mixture is grainy, soft and fluffy. Stuff each mussel with a little of this mixture, so as to cover all the clam but not pressing too, Why should not be a mixture too heavy. The right consistency is the one you see in VIDEO RECIPE.
Arrange the mussels au gratin on a baking sheet lined with parchment paper and sprinkle with a little oil. Bake for 10-15 minutes or until the surface of the mussels will not be browned and Golden. Serve the mussels gratin immediately. Bon appétit!
MATCHING: The sweet taste of the mussels joined the flavor and aromas to the wine has lead us to combine a gratin minerality, aromas of white fruits and very soft, as the Igt Pinot Grigio delle Venezie, produced by Villabella, cellar of Calmasino di Bardolino (in the province of Verona). Cold maceration of the grapes, soft pressing and fermentation at controlled temperature make this product (30 thousand bottles) a good companion of the fish dishes. The aromas of this wine come from a climatic particularities: the vineyards are located in Pesina, a town at the foot of Monte Baldo, are subjected to cold currents from mountain peaks, often by veronese, Creating variations which encourage the development of aromas.