Best Mussels Gratin Recipes

MUSSELS AU GRATIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
• Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.
• Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
• Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
• Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.

MUSSELS AU GRATIN

Steps:

• Blend the butter and the seasoning together and let stand 1 hour. Scrub and beard the mussels. Place them in a heavy skillet or pot with onion and enough white wine to cover the bottom of the pot well. Cover and steam over a medium flame until the mussels open. When cool enough to handle, remove one half shell from each mussel. Spoon butter mixture on mussels and sprinkle with crumbs. Bake at 425°F. just long enough to heat through. Serve on hot plates.

MUSSELS GRATIN

Steps:

• Clean mussels thoroughly, and steam in a covered pot for about 5 minutes, or until they open.
• Drain water, and discard any mussels that have not opened.
• Remove the upper shell, leaving the mussel attached to the bottom shell.
• Carefully place mussels on an oven proof plate, taking care to place them in such a way that they don't tip.
• Heat broiler to 500º.
• In a small bowl, combine butter, oil, parmesan, parsley, garlic and pepper.
• Using a spoon, put a little bit of the cheese mixture on each of the mussles.
• Broil 2-3 minutes or until the mussels have browned a bit.
• Serve hot with crusty french bread.

MUSSELS GRATIN IN GARLIC BUTTER

Steps:

• First tip the mussels into a sinkful of cold water and, using a brush, give each one a scrub and pull off the little hairy beards. Discard any broken mussels and, if any are still open, give them a sharp tap with a knife to see if they close. If they don't respond and shut tightly, throw them away. When all the mussels are clean, swirl them around in more cold water to get rid of any last remaining bits of sand or grit. Now pre-heat the oven to gas mark 8, 450°F (230°C). Then heat the olive oil in a large, solid pan that will hold the mussels comfortably, add the shallot and cook it over a low heat for about 5 minutes, or until just soft. Next add the wine, and when it just comes up to the boil, tip in the prepared mussels and put on a close-fitting lid. Now, keeping the heat at medium, cook the mussels for about 5 minutes, shaking the pan once or twice. After that, remove the lid and, using a draining spoon, lift the cooked, open mussels out of the pan. Reserve the cooking liquid containing the precious juice that flows from the mussels as they open, and throw away any mussels that are still closed. Next, have ready a sieve lined with fine gauze, then strain the cooking liquid through it into a bowl, discarding the shallot. Now rinse out the pan, then return the liquid to it. Place the pan over a high heat and reduce the liquid down to about 2 tablespoons. This concentrates the lovely fresh sea flavour. Meanwhile pull away the top shells of the cooked mussels and discard them, then arrange the mussels in their half-shells on the baking sheet. Next, in a basin combine the butter, garlic, lemon juice and chopped parsley together with the reduced mussel cooking liquid. Then season well with salt and freshly milled black pepper. NNow put a blob of the butter mixture on to each mussel, place the baking sheet on the top shelf of the oven and cook for 5 to 8 minutes, or until you hear the butter sizzling nicely.