Gratin Mussels

Gratin mussels are one of the most beloved starters in Pugliese cuisine. Fresh mussels opened and baked, filled with a fragrant mixture of breadcrumbs, garlic, parsley and extra virgin olive oil. Simple, honest, irresistible.

Ingredients

Serves 4

1 kg large fresh mussels
150g fine breadcrumbs
2 cloves of garlic, finely chopped
A generous bunch of fresh flat-leaf parsley, chopped
Extra virgin olive oil — generous
Juice of half a lemon
Salt and black pepper to taste
Chilli to taste

Method

Clean the mussels

Clean the mussels under cold fresh water, remove the beard and scrape off any calcium deposits with a scrubbing pad or knife. They must be perfectly clean before opening.

Open the mussels

Open the raw mussels with a short-bladed knife — insert it at the hinge point and lever gently. Keep the mollusc on one of the two shells, discarding the other. Collect all the liquid they release — it is precious for flavouring the gratin.

Make the gratin mixture

In a bowl mix the breadcrumbs with the chopped garlic, generous parsley, lemon juice, salt, pepper and chilli to taste. Add extra virgin olive oil in a thin stream until you have a moist, fragrant mixture — neither too dry nor too wet. Add a few tablespoons of the mussel liquid to deepen the sea flavour.

Fill the mussels

Arrange the opened mussels on a baking tray lined with baking paper. With a teaspoon, place some gratin mixture on each mussel, pressing gently so it adheres well to the mollusc. The mixture should cover the entire surface without being too thick.

Grill in the oven

Drizzle each mussel with a little extra virgin olive oil. Place under the grill at 220 degrees for 8-10 minutes until the gratin is golden and crispy. Keep a close eye on them — the grill works fast and one extra minute is enough to burn them.

Serve immediately

Gratin mussels must be served piping hot, straight from the oven. Arrange them on a serving plate and bring to the table with slices of toasted rustic bread to mop up the juices that run from the gratin. A squeeze of fresh lemon at the moment of serving is the perfect finishing touch.

My tips

The mussels must be very fresh — buy them on the day.
The mussel liquid is gold — use it in the gratin for a more intense sea flavour.
The breadcrumbs must be fine, not coarse — this gives a more even and crispy gratin.
The parsley must be generous — it is one of the main ingredients, not just a touch of colour.
Do not open the mussels in advance — prepare them at the last moment to prevent them drying out.
The grill must be well preheated before putting the mussels in — for a fast, crispy gratin without overcooking the mollusc.