Chef Gianluca Deiana Abis: Cozze Gratina/ Mussels Au Gratin
Prep. time: 30 minutes
Cook Time: 15 minutes
Difficulty: 1 out of 5
Ingredients: 1 lb mussels
1/2 cup of breadcrumbs
1 tbsp Grana Padano PDO (for grating)
1 clove garlic
1 lemon zest
1 tbsp parsley, chopped
3 tbsp Extra Virgin Olive Oil
black pepper qb
To make Mussels au gratin, first take care of their cleaning: discard the open mussels and keep only the closed ones. Place the mussels in the sink under running water. Scrub each mussel clean with a stiff brush to get rid of any barnacles, pulling off the hairy "beard" that sticks out from the shell, if it has one. Open the mussels delicately by inserting a small knife in the point where they divide, so the fruit remains intact and attached to the shell. Continue with all the same and save their water, filtering through a colander.
As you open all mussels, place them on a baking sheet with parchment paper.
To make stuffing: in a bowl add breadcrumbs, the grated Grana Padano, chopped fresh parsley, the lemon zest, a clove of crushed garlic and a sprinkle with black pepper. Add olive oil and 1/2 cup of filtered mussel water. Mix well to obtain a moist mixture.
With a spoon stuff the mussels, drizzle with of olive oil and cook it in preheated oven to 400F for 15 minutes. Serve mussels immediately.
Mussels are characterized by a very savory taste, so it is not necessary to add salt.