Cozze gratinate from Puglia. A very nice traditional recipe for gratinated mussels…an antipasto from Puglia with mussels.
- 1 Kg mussels
- 3 cloves of garlic
- 80 g dry breadcrumbs
- 40 g grated parmesan cheese
- 4 spoons of EV olive oil Lanzilotti
- 3 spoons parsley finely chopped
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Clean the mussels very well; scrub the shell and wash under running water. Discard all open or damaged mussels, take of the”beard”.
Put the mussels into a pan, add 1 garlic clove, 1 spoon of chopped parsley, some chili and half a cup of water.
Bring to a boil over high heat until the mussels open (a few minutes).
Take of the empty halves and put the shells containing the mussel on a tray.
Filter the cooking water and keep a part.
Put the breadcrumbs, parmesan, rest of the parsley, finely chopped garlic, EV Olive oil in a bowl. Mix well and add as much of the mussel cooking water until you have a moist mixture not to dry and not to liquid!
Top every mussel with a bit of the breadcrumb mixture and press.
Bake the mussels in a pre-heated oven 200 °. The gratinated mussels are ready when golden brown. (about 8 minutes )
Serve immediately ! Buon Appetito !
Lella & Chicca
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