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| LA CUCINA EOLIANA E SICILIANA
the food of the eolian islands and sicily |
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| cozze gratinate mussels gratininate ingredients 2 pounds large mussels 1/2 cup dry white wine 1/2 cup breadcrumbs 1/2 cup finely chopped parsley 1/2 cup grated pecorino cheese 1 tablespoon dried oregano 4 garlic cloves, minced ground black pepper to taste extra virgin olive oil as needed |
| Method Wash and scrub the mussels, remove the beards and anything attached to the shells. In a mixing bowl prepare the stuffing by combining the breadcrumbs, chopped parsley, grated pecorino cheese, dried oregano, minced garlic and ground black pepper. Steam the mussels with the white wine in a covered pan over high heat until they have all opened, tossing several times to uniformly steam them. Placen a colander over a bowl, transfer the steamed mussels into the colander, let strain and cool. Eliminate any meatless shells and discard any empty shells. Preheat the oven to 350° F. Lightly oil a shallow baking pan or au gratin dish. Add some of the strained mussel juice to the breading and lightly moisten the mixture. Spoon the stuffing over each mussel and place them the baking pan, drizzle with olive oil and bake in the preheated oven for about 15 minutes, or until lightly golden brown. Serve hot with lemon wedges. |
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