In short. Mussels opened raw with a knife, left on the half shell, topped with breadcrumbs, parsley and oil and baked — then finished with beaten egg poured over at the end.
The egg at the end is the part people do not expect, and it is what separates this from every other gratin of mussels.
Ingredients
- 1 kg of black mussels
- 5 eggs
- breadcrumbs
- parsley
- extra virgin olive oil, salt, pepper
Method
1. Opening. Scrub the mussels and open them with a pointed knife. Discard half of each shell, leaving the mussel in the other.
2. Arranging. Moisten the bottom of a baking pan with a few tablespoons of salted water and lay the mussels flat.
3. Seasoning. Top with breadcrumbs, chopped parsley, olive oil, salt and pepper.
4. Baking. Bake in a moderate oven.
5. The egg. At the end of the baking, pour the beaten eggs over the mussels, season, and serve.
A variation. Fresh tomatoes cut into cubes can be added with the breadcrumbs.
More on the second courses page.
