A tasty and tasty cooking for an easy appetizer to prepare. And of … "beautiful presence"
The gratin mussels they are a tasty appetizer and very easy to prepare.
In this article we explain how to choose, clean and cook them to perfection.
How to choose mussels
Our advice is: trust your trusted fishmonger.
Mussels must always be fresh and never frozen for this kind of preparation.
To recognize a fresh mussel, feel its weight. You must feel the filling well and if it is too light, something is wrong.
Then analyze the color which must be a bright and spotless black.
Finally check that it is tightly closed and there are no dents. If slightly open or broken, eliminate it because inside the fruit will certainly have gone bad.
How to clean mussels
To clean the mussels you have to arm yourself with one brush or one net for washing dishesthe.
Rub it gently to remove impurities on the shell and rinse carefully.
Eliminate the beard that comes out of the shell from inside the fruit. Just grab it firmly and let it sway back and forth until it comes off.
At this point put the mussels in a large pan and cook them covered for five minutes to leave them open.
How to store mussels
The still closed raw mussels can be kept in the refrigerator inside a container, covered with a damp cloth for no more than 48 hours.
Open raw mussels can remain in the fridge for 4 or 5 hours at most.
Cooked mussels can be stored in the refrigerator for a maximum of 24 hours.
Mussels can be frozen only after cooking.
Recipe for mussels au gratin
In this recipe, mussels must not simply be cooked in a natural pan, but you must add extra virgin olive oil, a clove of garlic, a little white wine, parsley, fresh chilli and a couple of cherry tomatoes to give color.
After a few minutes they will be open and their cooking water will come out creating a tasty sauce.
At this point, open them well by removing the part of the shell without fruit and set aside the cooking water.
Prepare the filling with chopped white breadcrumbs with parsley, a clove of garlic, a handful of grated Parmesan cheese and a drizzle of extra virgin olive oil. Add a little cooking liquid to make the dough softer, but compact and not soft.
Cover the fruit inside the shell with the filling and cook the mussels on a baking sheet lined with parchment paper for 15 minutes at 200 °.
A curiosity
It is said that mussels should only be eaten in the months with the R, so January, May, June, July and August should be excluded.
In fact, mussels are good all year round, provided they are fresh!
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