|
Mussel Gratin
Number of Servings: 6 Rate this Recipe: |
Description
Mussels are often served in a white wine broth or flavored with chorizo, but I love the unusual idea of them starring in a gratin.
Ingredients
- 4 lb mussels, cleaned and steamed, then shucked
- 2 lb plum tomatoes, halved lengthwise, seeded, and halves cut into sixths
- 1⁄2 cup crème
- 2 clove garlic (large), 1 minced and 1 halved
- 1⁄2 tsp salt
- 1⁄4 tsp black pepper
- 2 tbsp extra virgin olive oil
- 1⁄2 cup fresh basil, chopped
- 1⁄2 cup parmigiano-reggiano, finely grated
- 15 slice baguette (cut 1/3 inch thick)
Instructions
- Rinse fresh blue mussels in tap water and set aside
- Preheat oven to 450F
- Toss together mussels, tomatoes, basil, crème, cheese, minced garlic, salt, and pepper in an oiled 3-quart baking dish
- Rub 1 cut side of each bread slice with halved garlic and arrange bread, garlic side up, over mussel mixture in baking dish. Brush tops of bread with oil
- Bake gratin in middle of oven until bread is golden brown on top, about 15 minutes
- Serve mussels spooned over garlic toasts
Comments
Other Entrees Recipes
