Ingredients

The following ingredients have 4 Servings
  • 6.667 cups fresh mussels
  • 0.5 cup fresh parsley
  • 1 clove garlic cloves
  • 0.5 chili pepper
  • olive oil
  • 1.75 cups breadcrumbs
  • 1 Tbsp freshly grated Parmigiano Reggiano
  • Sea salt

Instruction

  • Scrub the mussels well with a small metal brush and wash under running water. Put into a large pan and cover with water, put a lid on the pan and bring to the boil over a high heat. Cook until the mussels open (throw away any that do not open, as they could be spoilt!). Drain (reserve 1 cup of the cooking water), then remove the empty halves of the shells and place the halves containing the mussels on a baking tray.
  • Heat the oven to 200C.
  • Wash the parsley, shake dry and chop finely. Peel and finely chop the garlic. Finely chop the chilli. Heat 3 tbsp olive oil in a frying pan and fry the breadcrumbs, stirring, until golden brown.
  • Mix together the parsley, chilli, breadcrumbs, Parmesan, garlic, salt, 5 tbsp oil and 1-2 tbsp of the mussel water. Place a little of the mixture on top of each mussel and press down slightly. Put the baking tray into the preheated oven for about 2 minutes, until the gratin topping is nicely browned.