36
com_content.article
(2 votes, average 5.00 out of 5)
Gratin of mussels (Cozze al forno)5.00 out of 50 based on 2 voters.


Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 1


Preparation:
Cooking:
Difficulty: Easy

This recipe is ideal as a starter, especially when the first and second course are made with fish. However, you can also have it alone as a light lunch, accompanied by a good glass of white wine and that's it!
Italy has a great tradition regarding the cooking of mussels and most of the recipes come from the South of the country, especially from the Puglia region of Italy where, apparently, one of the best quality of mussels is grown. Anyway, the key factor for this recipe is to keep it simple; use very simple ingredients and do not be tempted to add other herbs because you risk overwhelming the sea flavour typical of the mussels.

 

SERVES 8 AS A STARTER 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 2

Ingredients (Metric & Imperial measurements): 

  • 1.5 Kg (slightly more than 3 lb) Fresh mussels
  • 125 g (4 1/2 oz) Breadcrumbs
  • 60 g (2 1/2 oz) Parmesan cheese (grated)
  • A small bunch of flat leaf parsley
  • 2 Cloves of garlic
  • 60 ml Extra virgin olive oil (this is for the initial sauté)
  • 75 ml (3 fl oz) Extra virgin olive oil (this is for the breadcrumb mix)
  • A pinch of salt (1/4 tsp)
  • Ground black pepper (1/2 tsp)
  • 100 ml (4 fl oz) White wine
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (U.S. measurements): 

  • 53 ounces (3 pounds 5 ounces) Fresh mussels
  • 4 1/2 ounces Breadcrumbs
  • 2 ounces Parmesan cheese (grated)
  • A small bunch of flat leaf parsley
  • 2 Cloves of garlic
  • 4 tablespoon (1/4 cup) Extra virgin olive oil (this is for the initial sauté)
  • 5 tablespoons Extra virgin olive oil (this is for the breadcrumb mix)
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Ground black pepper 
  • 6 tablespoon (3/8 cup) White wine

 

Note 1: for the breadcrumbs I usually leave a couple of French baguettes in my larder for two or three weeks. Once the baguettes are hard like a stick, they can be grated using a normal cheese grater. During the recipe preparation I further process the breadcrumbs with a processor to make the crumbs similar to flour.

Note 2: it would be handy having an atomiser filled with 3 parts olive oil and one part white wine to be used during the cooking stage.

Note 3: clean the mussels before you start cooking. If you do not know how to do it, check “fish preparation”, featured in the top tips section of the website.

 

Directions: 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 3

Take 1 garlic clove and some parsley leaves, then chop them all together.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 4

Put the breadcrumbs into the processor bucket and add the Parmesan cheese.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 5

Add salt and black pepper.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 6

Add the chopped garlic and parsley. Now, process the bucket contents until everything is evenly mixed and reduced to a fine crumb.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 7

Pour the bucket contents into a bowl.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 8

Now, take the 75 ml (5 tablespoons) olive oil you previously set aside and gradually add it to the dry mixture. Start with half of the olive oil and mix with a spoon so that the oil is evenly distributed.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 9

I said 75 ml (5 tablespoons), but play it by ear because sometimes you may need some extra drops. What we need to achieve here is a mix that it is not too oily and loose, but it should still break easily (friable).

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 10

This photograph should give you a better idea of the mix consistency.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 11

Now, add the 60 ml (4 tablespoons) of olive oil you previously set aside into a large pan. The pan should be big enough to contain all your mussels. Cut the remaining garlic clove into thin slices and sauté for 3-4 minutes over low heat.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 12

Next, turn the heat to medium and add all the mussels. Leave to cook for 1 minute.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 13

Then, add the white wine and...

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 14

...cover with the lid. Cook the mussels until they open.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 15

Generally it takes 5-7 minutes to open them all. Half way cooking I gently overturn the mussels with a spatula, bringing the mussels in the bottom of the pan to the top. I do this only once and with lots of care because I do not want the mussels contents to get out of the shell.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 16

There you go, after 5-7 minutes you should have this. Now, this is important, discard any mussels that have not opened.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 17

About the opened mussels, remove and discard the upper shell and leave each mussel attached to the bottom shell. Sprinkle the moist breadcrumb mix onto each mussels, also filling the empty space around them, but do not press with the fingers, just let the breadcrumb mix to drop.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 18

Lay all the half shells onto a baking tray.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 19

With 1.5 kg (3 pounds 5 ounces) of mussels I have managed to prepare 3 trays. Now, pre-heat the oven to 220ºC (425ºF).

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 20

When the oven is ready, put the tray in to cook for a couple of minutes.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 21

After 2 minutes, spray with the atomiser and then continue for about 8 minutes or until the top of the mussels are golden brown and a lovely smell of fish is all around your kitchen.

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 22

Job done!

 

Gratin of mussels (Cozze al forno) | Seafood recipes WebPhoto 23

Be sure you have a glass of chilled white wine near you.

Buon appetito!

Gratin of mussels (Cozze al forno) | Seafood recipes Federico

Federico Pezzaioli

Share your comments...

comments powered by Disqus

Find a recipe

About Federico


Gratin of mussels (Cozze al forno) | Seafood recipes Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
Read more...

Advertisement

Questions?

Gratin of mussels (Cozze al forno) | Seafood recipes Social Facebook Box Blue 48Dont' forget - if you have any questions about our recipes, you can ask Federico directly on our Facebook page. It's also the perfect place to share your love of Italian food, and get exclusive updates on new recipes. Buon appetito!

Get in touch

Gratin of mussels (Cozze al forno) | Seafood recipes Social Facebook Box Blue 48Gratin of mussels (Cozze al forno) | Seafood recipes Social Twitter Box Blue 48Gratin of mussels (Cozze al forno) | Seafood recipes Youtube This email address is being protected from spambots. You need JavaScript enabled to view it.

RSS Feed


Gratin of mussels (Cozze al forno) | Seafood recipes Rss20

Fly back to the top