Stuffed and Baked Mussels
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg mussel (s), fresh
- 2 bunches parsley
- 4 garlic clove (s)
- 6 tablespoon breadcrumbs
- 6 tablespoon cheese (pecorino), freshly grated
- 10 tablespoons extra virgin olive oil
- 2 lemon (s)
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Remove and brush the mussels under running water. Select and throw away any mussels that have already been opened.
- Bring ¼ liter of water to the boil, add the mussels and cook covered over high heat until the mussels have opened. Now weed out any closed mussels.
- Wash parsley, shake dry. Peel the garlic, finely chop it together with the parsley and place in a bowl. Add the breadcrumbs, cheese and 7 tablespoons of olive oil and mix everything well. Season with salt and pepper.
- Preheat the oven to 200 ° C.
- Break apart the cooled mussels in the middle, discard empty shells. Brush the clam halves with the filling and place in a shallow ovenproof gratin dish. Bake in the oven in portions for about 10 minutes until the filling is lightly browned.
- Wash the lemons and cut into eighths. Drizzle the gratinated mussels with the remaining olive oil and decorate with lemon wedges.
- Serve with crispy white bread.
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