Mussels Gratin Baked

In a nice fish-based dinner, a delicious appetizer cannot be missing: to stay on the subject of "sea", I thought of enhancing the mussels by grilling them in the oven with grated bread and many aromas that will give an irresistible scent! Don't miss my recipe for baked mussels au gratin!

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Identity Card of the Recipe

  • 217 KCal Calories per serving
  • Ingrediants

    • 800 g of mussels
    • 1 sprig of parsley
    • Untreated lemon juice and zest
    • Q.b. of pepper
    • Q.b. of salt
    • 30 ml of extra virgin olive oil
    • 110 g of breadcrumbs
    • 2 cloves of garlic
    • 100 ml of dry white wine
    • A few mint leaves

    Materials Needed

    • Bowl
    • Small brush
    • Pan or saucepan with lid
    • Skimmer
    • Colander
    • Gauze or paper towels

    Preparation

    1. First, devote yourself to cleaning the mussels. Rub the shells of the mussels with a brush; alternatively, vigorously rub the shells together to remove impurities and encrustations. Discard any broken or partially open mussels. Remove from each mussel the byssus (beard) that comes out of the shell, exerting a light but firm pressure: to remove the beard it is possible to use a knife or tear it off with your hands. Remove any deeper encrustations on the shell of the mussels with the help of a knife. Rinse the mussels under running water and collect them in a bowl.
    2. Heat a large pot with a drizzle of oil and a clove of garlic. Add the mussels and cook over high heat until they hatch. To facilitate hatching, shake the pot often (3-4 minutes).
    3. With a skimmer, remove the mussels and filter the sauce through a colander lined with gauze or absorbent paper.

    Did you know that
    The filtration of the mussel sauce is very important to prevent any impurities from ending up in the final dish: the absorbent paper, in fact, will collect all the impurities.

    1. When the mussels have cooled, using your hands, remove the two shells, eliminating the empty one. Arrange the individual shells containing the mollusk in a plate lined with baking paper.
    2. Prepare the gratin. In a bowl, collect the breadcrumbs and flavor with the chopped herbs (parsley and mint), adding the lemon zest and juice, salt, pepper, minced garlic (or powder) and sprinkle with three spoons of oil and the cooking liquid of the mussels It is advisable to add the broth of the mussels in a dose approximately equal to that of the breadcrumbs.
    3. Preheat the oven to 200 ° C.
    4. Stuff the mussel shells with a teaspoon of breading. Leave to brown in the oven at 200 ° C for 10-12 minutes, turning on the grill (if necessary) before removing the mussels from the oven.

    Watch out for cooking
    Mussels au gratin need to be cooked in the oven quickly but at high temperatures: mussels, in fact, are already cooked and only need to be au gratin for a few minutes. Excessively prolonged cooking would tend to dry out the shellfish.

    1. Remove from the oven and serve immediately.

    Alice's comment - PersonalCooker

    Some people like to brown mussels by mixing grated bread with Parmesan: personally, I don't like to combine cheese with shellfish and fish in general, but if you want to experiment let me know what you think! Do not miss the recipe of Tarantina Mussels!

    Nutritional values ​​and Health Comment on the recipe

    ATTENTION! Mussels have an edible part that corresponds to 25-35% of the whole raw food. This percentage can change significantly according to the season and also varies according to the amount of water retained inside the mollusk.
    Baked Mussels Gratin are a food that is part of the group of second courses but, in small portions, it can also be used as an appetizer.
    They have a low energy intake and are mainly supplied by lipids, followed by carbohydrates and finally by proteins.
    Fatty acids are mainly monounsaturated, complex carbohydrates and peptides of high biological value.
    The recipe does not contain much cholesterol and provides an average amount of dietary fiber.
    Baked Mussels Gratin are a food that lends itself to most diets. In case of overweight it is advisable to reduce the average portion. The recipe has no specific contraindications to metabolic diseases.
    Food is not accepted by vegetarian and vegan philosophy.
    It is to be avoided in the celiac diet but has no contraindications for the lactose intolerant.
    The average portion as a second course corresponds to 100-150g (about 220-325kcal).
    The Nutritional Values ​​on the side refer to 100 grams of Gratinated Mussels WITHOUT Shells.
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