Some love mussels and other hate it. I belong to the first category, not least because I grew up at the Swedish west coast with this culinary highlights and got it into my spinal cord. Mostly it has been in the shape of a mussel soup or a seafood salad, but now I'm ready for new taste sensation. And I have taken a dish that gets me thinking about Belgian cuisine, but I am sure its made in all different places where mussels is part of the cooking, and for sure in Italy.
Silver spoon Project proudly presents Cozze Gratinate (114/2000) Mussels au gratin
Begin by pouring in a little olive oil into the pan and add the cleaned mussels. Leave them in the pan until they open their shells, and as soon as this happens, remove them directly one by one. Those who have not opened up after 5 minutes, you should throw away. Preheat oven to 200 degrees and let it heat up while you remove one side of the shell. Let the mussels remain in the shell, season with oregano and finish by adding breadcrumbs, olive oil and Pecorino cheese. Into the oven until the mussels had a nice color and the pleasurable scent begins to spread in the kitchen.
A delicious seafood dish that was made even better with a lovely Italian Soave from the producer Gini.