Cozze gratinate

Gratinéed mussels

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

These mussels on the half shell have beautiful colours and are an interesting, elegant-as-mussels-can-be antipasto dish. You can prepare it ahead of time and refrigerate the already-filled mussel shells in a baking dish. Take them out of the refrigerator a little while before you gratinée them so they are not too cold.

Ingredients

  • 1 kg (2 lb 4 oz) fresh mussels
  • 1 medium

Method

Preheat the oven grill (broiler). Carefully wash the mussels in cold water, discarding any that are open. Scrub the shells and remove the beards with an up and down motion to pry them loose. Keep the cleaned mussels in a damp cloth in the refrigerator if you are preparing them a few hours ahead of time.

Put the mussels into a saucepan, cover and put over a high heat for a couple of minu