Indulge in the exquisite flavors of Mussel Gratin, a culinary masterpiece that combines the delicate sweetness of mussels with a creamy, cheesy sauce and a golden-brown crust. This French-inspired dish is a symphony of textures and aromas, featuring plump and succulent mussels nestled in a velvety sauce, topped with a crispy breadcrumb crust. As the gratin bakes in the oven, the mussels release their briny essence, infusing the sauce with a delightful seafood flavor. The tantalizing aroma of melted cheese and toasted breadcrumbs fills the air, creating an irresistible invitation to savor this delectable dish. Whether served as an elegant appetizer or a main course, Mussel Gratin is sure to impress and delight your taste buds. Discover the culinary secrets behind this classic recipe and explore variations that add a personal touch to this timeless dish. Embark on a culinary journey and create a memorable dining experience with Mussel Gratin, a dish that embodies the essence of coastal cuisine.
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MUSSELS AU GRATIN
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
- Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.
- Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
- Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
- Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.
Nutrition Facts : Calories 591.1 calories, Carbohydrate 26.3 g, Cholesterol 148.8 mg, Fat 22.4 g, Fiber 0.7 g, Protein 64.3 g, SaturatedFat 3.9 g, Sodium 1020.1 mg, Sugar 1.3 g
MUSSEL GRATIN
Steps:
- Preheat oven to 450°F.
- Toss together mussels, tomatoes, basil, crème fraîche, cheese, minced garlic, salt, and pepper in an oiled 3-quart (about 13- by 9 1/2- by 2-inch) baking dish.
- Rub 1 cut side of each bread slice with halved garlic and arrange bread, garlic side up, over mussel mixture in baking dish. Brush tops of bread with oil.
- Bake gratin in middle of oven until bread is golden brown on top, about 15 minutes.
- Serve mussels spooned over garlic toasts.
MUSSEL-AND-SPINACH GRATIN
Provided by Patricia Wells
Categories dinner, main course
Time 40m
Yield Four ervings
Number Of Ingredients 9
Steps:
- In a large, deep-sided saucepan combine the wine and mussels, and over high heat bring the mixture to a boil. Cover and cook just until the mussels open, about five minutes. Do not overcook. Remove from the heat. Remove the mussels with a strainer, then strain and reserve the mussel cooking liquid. Discard any mussels that do not open.
- Allow the mussels to cool slightly, and when they are not too hot to touch, remove them from their shells and set aside.
- Bring a large pot of salted water to a rolling boil. Add the spinach and cook just until soft, for one or two minutes. The spinach should remain a bright, vivid green. Immediately drain the spinach and rinse it thoroughly in cold water to set the color. Drain thoroughly, squeezing out any excess liquid. Season to taste with salt, freshly ground black pepper and freshly grated nutmeg and set aside.
- Preheat broiler.
- Prepare the hollandaise: In the top of a double boiler combine the egg yolks and mussel cooking liquid and beat with a whisk over hot but not boiling water until fluffy.
- Add a few spoonfuls of butter to the mixture and whisk continually until the butter has melted and the sauce begins to thicken. Be certain that the water in the bottom of the boiler remains hot but does not boil. Continue adding the butter, bit by bit, stirring constantly.
- Add the salt and lemon juice. Taste and adjust seasoning if necessary.
- Add several tablespoons of hollandaise to the spinach and toss. Divide the spinach among four six-inch round baking dishes and flatten it into a smooth bed. Sprinkle the mussels evenly over the spinach, then spoon hollandaise sauce over the mussels.
- Broil just until the top is crisp and brown. Serve immediately.
MUSSELS AU GRATIN
Provided by James Beard
Categories Garlic Shellfish Appetizer Bake Cocktail Party Mussel White Wine Parsley House & Garden Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- Blend the butter and the seasoning together and let stand 1 hour. Scrub and beard the mussels. Place them in a heavy skillet or pot with onion and enough white wine to cover the bottom of the pot well. Cover and steam over a medium flame until the mussels open. When cool enough to handle, remove one half shell from each mussel. Spoon butter mixture on mussels and sprinkle with crumbs. Bake at 425°F. just long enough to heat through. Serve on hot plates.
MUSSELS GRATIN
Make and share this Mussels Gratin recipe from Food.com.
Provided by canarygirl
Categories Mussels
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean mussels thoroughly, and steam in a covered pot for about 5 minutes, or until they open.
- Drain water, and discard any mussels that have not opened.
- Remove the upper shell, leaving the mussel attached to the bottom shell.
- Carefully place mussels on an oven proof plate, taking care to place them in such a way that they don't tip.
- Heat broiler to 500º.
- In a small bowl, combine butter, oil, parmesan, parsley, garlic and pepper.
- Using a spoon, put a little bit of the cheese mixture on each of the mussles.
- Broil 2-3 minutes or until the mussels have browned a bit.
- Serve hot with crusty french bread.
Nutrition Facts : Calories 172.1, Fat 9.9, SaturatedFat 3.4, Cholesterol 42.7, Sodium 409, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 15.1
Tips:
- Select plump and fresh mussels: Choose mussels that are tightly closed and have no cracks or broken shells. Discard any mussels that are open or have a foul odor.
- Clean the mussels thoroughly: Scrub the mussels under cold running water to remove any dirt, sand, or debris. Use a stiff brush to remove any barnacles or other encrusted material.
- Soak the mussels in salt water: This helps to remove any remaining grit or sand from the mussels. Add 1/4 cup of salt to a large bowl of cold water and soak the mussels for 30 minutes.
- Steam the mussels until they open: Place the mussels in a large pot with a lid and add 1 cup of water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the mussels have opened.
- Remove the mussels from the shells: Once the mussels have opened, remove them from the pot and let them cool slightly. Use a fork to remove the mussel meat from the shells.
- Prepare the sauce: While the mussels are steaming, prepare the sauce. In a saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until softened. Stir in the white wine and cook for 1 minute. Add the heavy cream, Parmesan cheese, salt, and pepper. Bring the sauce to a simmer and cook for 5 minutes, or until it has thickened.
- Assemble the gratin: Preheat the oven to 350°F (175°C). Place the mussels in a baking dish and pour the sauce over them. Sprinkle the bread crumbs and Parmesan cheese on top. Bake for 15-20 minutes, or until the gratin is golden brown and bubbly.
Conclusion:
Mussel gratin is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With its delicate flavor and creamy texture, mussel gratin is sure to impress your guests. So next time you are looking for a seafood dish that is both delicious and impressive, give this recipe a try.
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