Moules gratinées – mussels au gratin
I was nostalgic of this recipe we tasted in our trip to France, We went to a restaurant called Leon des Bruxelles, their specialty are the mussels served in different recipes. I tried this one Moules Gratinées! Fresh mussels with a bread crumbs, garlic, white wine, parsley, Parmesan cheese and tomatoes sauce mixture on top and put in the oven to make this mixture crispy!
Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.
This is the picture I took in the restaurant, and the recipe I did today had bread crumbs that the restaurant one didn’t have.
- 32 mussels
- 2 tablespoons of olive oil
- 6 garlic cloves, sliced very finely
- 1 package of fresh parsley, chopped
- 1 glass of white wine
- Salt and pepper
- ½ cup of tomato sauce
- ½ cup of panko bread crumbs
- ¼ cup of grated Parmesan cheese
- Clean the mussels under running water, cook them with a little water, after they have opened take off the upper shell and begin putting the mussel in the half shell on a baking tray.
- Then in a frying pan, put the olive oil in a medium high flame, add the garlic, then the mussels, white wine, salt, pepper, parsley and tomato sauce, let this simmer for 5 minutes. Take of the flame.
- Spoon this mixture over each mussel and then sprinkle the bread crumbs and cheese. Put in the oven in broil position and leave it until golden brown!