In this mussel recipe mussels are mixed with herbs and Parmesan cheese and baked until golden. The mixture used for stuffing can also be used to stuff artichokes.
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In this mussel recipe mussels are mixed with herbs and Parmesan cheese and baked until golden. The mixture used for stuffing can also be used to stuff artichokes.
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Scrub the mussels well with a small metal brush and wash under running water. Put into a large pan and cover with water, put a lid on the pan and bring to a boil over high heat.
Cook until the mussels open (throw away any that do not open). Drain (keep the cooking water and drain to remove any impurities), then remove the empty halves of the shells and place the halves containing the mussels on a baking tray.
Heat olive oil in a frying pan and fry the breadcrumbs, stirring, until golden brown. Mix together the parsley, chili, breadcrumbs, Parmesan cheese, garlic and the mussel water until you have a moist mixture that holds together. Season with salt and pepper.
-Place a little of the mixture on top of each baked mussel and press down slightly. Put the baking tray into the preheated (250 degree Fahrenheit) oven for about 2 minutes, until the gratin topping is nicely browned. Serve the baked mussels hot.
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