Mussels au gratin
Ingredients for 4 servings:
20 giant mussles
1 handful of parsley
1 clove of garlic
1 sprig of thyme or marjoram
2-3 spoonful of very thin breadcrumbs
½ glass of extra virgin olive oil
Freshly ground pepper
Mussels au gratin
Brush the shells of mussels and repeatedly wash in running water; put them in a large pan and let them open at high heat, stiring.
While the valves open, drain the mussels, remove the empty valves and keep only those with shellfish attached; place them on an oiled pirofila (ovenproof dish).
In a bowl, mix together breadcrumbs and the chopped garlic, parsley and thyme. Salt, pepper and add a little oil; you should obtain a dense mixture.
Using a tablespoon, spread the mixture into the mussels, placing it accurately around the shellfish.
I suggest to abound with the mixture because while cooking the volume tends to decrease.
Spread a little more oil and gratinate in hot oven for some minutes.

Preparation time: 60 minutes
Cooking time: 15 minutes
Difficulty: easy

Chef's advice
You can flavour the mixture of herbs and breadcrumbs with some grated pecorino cheese.
The suggested wine is Pignoletto Frizzante (white).
Mussels au gratin - Ricetta