cozze gratinate

gratinéed mussels


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

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
LA CUCINA EOLIANA E SICILIANA                                                                           
                                                          the food of the eolian islands and sicily

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