Mussels au Gratin
Steamed mussels on the half shell are topped with Parmesan cracker crumbs and baked.
4 pounds fresh mussels
1/2 cup water
4 cloves garlic, minced - divided use
1 teaspoon ground black pepper - divided use
5 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons lemon juice
1 cup saltine cracker crumbs
1/2 cup freshly grated Parmesan cheese
- Scrub mussels under running water; discard any that do not close; remove beards. In a large pot, combine water, half the garlic and ¾ teaspoon ground black pepper. Bring to a boil. Add mussels and steam until shells open, about 7 to 10 minutes. With a slotted spoon, transfer mussels from broth onto 2 shallow-rimmed baking sheets. Discard any unopened mussels. Break off and discard top halves of shells.
- Preheat oven to 425°F (220°C).
- Heat olive oil in a medium skillet. Sauté onion and remaining garlic until soft. Add parsley and lemon juice. Remove from heat and stir in cracker crumbs and Parmesan cheese. Sprinkle over mussels. Bake for 5 minutes or until crumbs are light golden brown. Serve immediately with lemon wedges, if desired.
Makes 12 servings.
Recipe and photograph provided courtesy of National Fisheries Institute.