Mussel gratin

Mussel gratin

Cozze gratinate

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

My family used to collect mussels on the beach in the summertime in Trani, then go home and use a dish scourer to clean the outside of the mussels until they were black and shiny. We then ate the mussels with just a squeeze of lemon. This recipe is a perfect example of cucina povera (‘cooking of the poor‘), using homemade breadcrumbs from left-over bread. It‘s a great starter served cold with a glass of Rosato di Trani or Malvasia Bianca.

Ingredients

Quantity Ingredient
1kg mussels, scrubbed and debearded
100g dry breadcrumbs
handful flat-leaf parsley, finely chopped
1/2 lemon, zested
olive oil, for drizzling
lemon wedges

Method

  1. Preheat the oven to 200°C.
  2. Discard any open mussels and place the remainder in a large saucepan with a ladleful of water. Cover and cook over medium heat for 2–3 minutes. When the mussels have opened, drain them, reserving the cooking liquid. Discard any mussels that do not open.
  3. Place the reserved mussel liquid in a bowl with the breadcrumbs, parsley and lemon zest. Mix thoroughly until you have a wet crumbly mixture.
  4. Discard the empty half mussel shells and place the breadcrumb mixture onto the other half containing the mussels.
  5. Place the filled mussels on a large baking tray. Drizzle some olive oil over the mussels and bake in the oven for 7–8 minutes.
  6. Finish off under a hot grill until you have a golden crust. Serve immediately with freshly ground black pepper and the lemon wedges.
Tags:
italy
italian
puglia
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