Best mussels recipe – Mussels au gratin
Do you want to impress your guests with that special seafood starter that they can’t find anywhere else? than you absolutely have to try this right now! it’s the best mussels recipe ever
What’s so good about this easy mussels recipe is certainly that is so delicious, and quite easy to prepare, so that’s definitely a plus!
I have tried many many recipe for cooking mussels in the past..mussels recipe with pasta, mussels risotto, however I had yet to make a good seafood/mussels starter…then this one came up from a dusty corner of my mind.
My grand mother used to prepare some delish baked garlic mussels, that it was so good it was unbelieveable. I could smell that delisciousness cooking in the oven from twenty meters far away.
Today I thought to use that mussels recipe and give it my personal twist to make it the best mussels recipe ever!
This is a mussels recipe with white wine. If you are not keen on using wine in your seafood cooking (what is wrong with you?) or for any other reason you want to avoid alcool, you can definitely do it. In alternative you can use analcolic wine if you want.
This being said, put your apron on, and wash your hand most importantly, and let’s do some cooking.
Here’s what you need for the best mussels recipe ever.
If you make this recipe, I would love to see your photos!
Tag me @foodtoheartblog on Instagram when you are sharing your fantastic plates!
Are you following me on Instagram already? If not, don’t be shy and let’s be friends!
Ingredients for mussels au gratin (about 2/3 serves)
250gr mussels (raw)
100ml white wine
1 minced garlic clove
1/4 tsp chilly flakes
fresh chopped parsley
50gr panko breadcrumbs
50gr grated parmesan
1/2 tsp garlic powder
Firstly you will have to make sure to clean and wash off all the dirt off the mussels.
Sometimes this can be really a difficoult task.
I suggest you use a small sharp knife to pull off that little annoying “rope” from the side of the mussels. To wash off completly the dirt on the surface of the shell you can use a piece of sponge..you know those you use to wash the dishes for example? just make sure it’s a new one.
After that the mussels are all clean, it’s time to give them a salty bath before actually cooking it.
This is necessary for the mussels to expell excess sand that it might be inside.
Put them in a large tray, sprinkle with coarse salt rocks and fill up with water.
Leave it there for 30 minutes.
Mussels au gratin – get it done!
Place a large pan on medium heat, pour some olive oil then add the garlic and the chilly flakes, and a little parsley to it.
After that the garlic starts sizzling put the mussels into the pan and cover with a lid.
after one minute you will see that the mussels are opening and they’re realeasing some juice.
Take the lid off the pan and add the wine to the mussels.
Cook off till all the mussels are open and the white wine evaporates.
When they are ready take the pan off the heat.
Take the mussels out of the pan but let it cool down a bit before getting rid of one half of their shells.
Place the halved mussels in a flat tray and get on to prepare the filling for your mussels au gratin.
In a small bowl combine the panko, the grated parmesan, garlic powder, chopped parsley, a sprinkle of black pepper and a very little pinch of salt.
Add a good drizzle of olive oil and 3 to 5tbsp of the mussels water, but remember to filter it before.
Using a teaspoon, fill up each mussel with the breadcrumbs mix.
Time for your mussels gratin to go in the oven.
Bake for 15 minutes @ 180C
In addition you can sprinkle some more parsley if you prefer it before serving it.
These mussels au gratin will rock your table, promise!
If you have enjoyed to read this post as much as I have enjoyed to write it, move that arrow onto the left side of the page and share the hell out of it!
Because you know…sharing is caring!
In conclusion: there you have it the best mussels recipe ever!