Mussels au gratin is such an impressive and classic appetizer, yet quite inexpensive and very easy to prepare! Your guests will be thrilled with this little hors d’œuvre that beautifully fills every buffet, any time of the year, but especially during summer times. There are quite a few recipes that you can find online, here is how I like to prepare them:
Revised recipe on October 24, 2016
First, cook the mussels. You will need:
- 1 pound mussels, scrubbed and beard taken off (about 450 g)
- 1 cup dry white wine
- 5 green onions, chopped
- 2 garlic cloves, minced
- a little salt, pepper
- 2 tablespoons olive oil
In a large pot with a heavy bottom, heat the oil, add the green onions and cook until golden. Add the mussels and stir. Add the garlic and cook for only a few seconds, add very little salt and add pepper generously. Add the wine and let the alcohol evaporate. Close the pot with the lid and let the mussels cook for about 10-13 minutes until the shells are open and the mussels are cooked. Let the mussels cool. Discard the ones that did not open.
Meanwhile, prepare the filling. You will need:
- 3 garlic cloves
- 2 tablespoons olive oil, plus more for drizzling
- 5 tablespoons minced flat leaf parsley
- a little salt, pepper
- 7 tablespoons bread crumbs (plain)
In a food processor, purée the first 4 ingredients and set aside. Preheat oven to broil. Line a baking sheet with parchment paper.
When the mussels are cool enough to handle, remove and discard the half of the shell that is empty. Place the other half shells with mussels on the baking sheet. Top each with a little of the filling and then sprinkle with bread crumbs. Drizzle with olive oil and broil for only 3-4 minutes until golden brown. They are just as good warm or cold.
