- 1 kg fresh mussels
- 20 g fresh and chopped parsley
- 1 clove chopped garlic
- 1/2 deseeded and chopped chili pepper
- 180 g bread crumbs
- 15 ml freshly grated parmesan
- 75 ml extra-virgin olive oil
Heat the oven to 200°C /180°C fan/ 400°F, gas mark 6.Scrub the mussels well with a small metal brush and wash under running water. Put into a large pan and cover with water put a lid on the pan and bring to a boil over high heat.Cook until the mussels open (throw away any that do not open). Drain (keep1 cup of the cooking water and drain to remove any impurities), then remove the empty halves of the shells and place the halves containing the mussels on a baking tray.
Wash the parsley, shake dry and chop finely. Heat 45 ml of extra-virgin olive oil in a frying pan and fry the breadcrumbs, stirring, until golden brown. Mix together the parsley, chilli, breadcrumbs, Parmesan cheese, garlic, 30 ml of extra-virgin olive oil and the mussel water until you have a moist mixture that holds together. Season with salt and pepper.Place a little of the mixture on top of each mussel and press down slightly. Put the baking tray into the preheated oven for about 2 minutes, until the gratin topping is nicely browned. Serve hot.
- Tags: Entertain
- Chef Maryam Ghargharechi