Mussels au gratin are delicious as a starter, as part of a tapas meal or as an evening snack. The recipe is suitable as an evening snack for 2 people. or as a starter for 4 people.
1 kg mussels
2 dl white wine or apple cider
1/2 red pepper into small cubes
2 cloves of garlic, pressed or 2 teaspoons ground from a glass
4 tablespoons parsley leaves, finely chopped
2 dl tomatoes, cut into small cubes and put in a strainer, so they drain
5 ss loffesmuler
2 tablespoons olive oil
Salt and pepper
2 tablespoons parmesan, pecorino or other firm cheese
Mix paprika, garlic, parsley, tomatoes, 4 tablespoons of breadcrumbs and 1 tablespoon of olive oil in a bowl and season with salt and pepper.
Rinse and wash the mussels well in cold running water. Discard shells that do not close even if you poop on them and shells that are damaged. Cook the shells in wine or applesauce, covered, until the shells have opened and discard any. shells that are closed.
Discard the top of the shells and place the bottom with the filling on a baking tray covered with baking paper. Divide the mixture into the mussels, sprinkle with parmesan, the rest of the crumbs and the rest of the oil. Place the shells in a preheated oven at 230 degrees with the grill function. Serve immediately.
You will find more recipes with mussels and other shellfish HERE .
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