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Chef Gianluca Deiana Abis: Cozze Gratina/ Mussels Au Gratin

Prep. time: 30 minutes

Cook Time: 15 minutes

Difficulty: 1 out of 5

Serve: 4

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.

Chef tips:

Mussels are characterized by a very savory taste, so it is not necessary to add salt.

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