This Southern Italian recipe beautifully blends the products of the Mediterranean and creates the perfect balance between the salty taste of the sea and the acidity of the lemon.
Origins
On the coasts of southern Italy mussels have always been abundant: over a thousand years in Taranto and along the Ionic sea, the breeding of a particular variety began. The shellfish were large, pinkish white in color, iodine scented and sweet.
It is generally believed that gratin of mussels used to be the simple recipe of fishermen and their families. Nowadays is always featured on the menus of the best Italian seafood restaurants.
Ingredients (for 4 servings)
1 kg mussels
2 cloves garlic
1 bunch parsley
160 g bread crumbs
40 ml olive oil
1 and 1/2 lemon juice
Salt and pepper
Instruction
Soak the mussels for at least one hour in cold salted water in order to let them expel sand and pollutants.
Clean the mussels carefully by scraping the shells with a knife and plucking out the beard, afterwards rinse the shellfish in cold water. Cook the mussels in a pan over high heat, cover and let them open.
Once they are cool, separate the empty half shells from the ones with the mussels. Chop finely parsley and garlic cloves.
Using a bowl mix lemon juice, olive oil, finely chopped parsley and garlic, salt, pepper and breadcrumbs. The stuffing must be soft but not too mushy. Put the stuffing over the mussels and press well.
Bake in a 200° C (390° F) preheated oven for 10-15 minutes. The stuffing on top must be of a golden color.
Serve and enjoy with your loved ones.
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