Irresistible Starter: Baked Gratin Mussels

Gratin mussels are one of the most delicious and beloved traditional starters. The golden, tempting crust covering these soft molluscs, to be eaten straight from the shell, is simply irresistible. A surprisingly easy and quick recipe for a dish that always meets with great success.

Delicious gratin mussels make up a starter with a genuine, pleasant flavour. The molluscs, left attached to their shells, are coated with a traditional breadcrumb topping made with breadcrumbs, garlic and parsley, with the addition of chopped capers for an extra touch. This delightful combination is then baked in the oven to achieve an irresistible gratin effect.

Although it may seem like a rather demanding process, preparing this recipe is actually very simple. The only real effort lies in filling the shells one by one, but the outstanding final result more than makes up for it. Alongside mussels in white wine (impepata di cozze), gratin mussels are probably one of the most exquisite ways to fully enjoy these delicious molluscs.

Another delicacy that enjoys enormous popularity is gratin scallops. As for mussels, also known by various names such as peoci, muscoli and in Italian mitili, it is important to always discard those with a broken or damaged shell, as well as those with only slightly open valves and a dull colour. Proper, careful cleaning is essential to guarantee the best culinary experience.

INGREDIENTS

• 1.5 kg mussels
• about 250 g breadcrumbs
• 2 cloves of garlic
• 2 tablespoons chopped parsley

• 30 g capers
• 100 ml extra virgin olive oil
• salt
• pepper
  
  HOW TO PREPARE: GRATIN MUSSELS1To prepare the gratin mussels, you must first clean them very thoroughly. Scrape off any encrustations, remove the byssus (the beard) and rub them with a scourer. Then rinse them under running water. Place them in a large pan and let them open, covered, over a high heat. Drain them straight away and collect the cooking liquid in a bowl, filtering it through a fine-mesh sieve and a piece of gauze. Discard the empty half-shells and arrange the ones still holding a valve on a baking tray lined with baking paper. In a bowl, combine the breadcrumbs with the parsley, garlic and chopped capers. Season with salt and pepper and add the oil. 2Mix well, then add a little of the cooking liquid to obtain a soft mixture (taking care, however, that it doesn't become too wet and soggy). 3Using a teaspoon, distribute the mixture over each mollusc, covering it well. Transfer to a preheated oven at 190°C and grill for 5 minutes. Given the quantities in the recipe, you will presumably need to bake several batches. 4Take the gratin mussels out of the oven and serve them hot or warm.