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Easy Recipe For Mussel Gratin

Sunday Dinner: Mussel Gratin


You may have noticed that mussels are having a bit of a moment. If tasting the sheer flavor of the sea isn't reason enough for you to eat these briny bivalves, also remember that they're both incredibly affordable and a surefire sustainable seafood option.

Mussels are often served in a white wine broth or flavored with chorizo, but I love the unusual idea of them starring in a gratin. You'll learn how to execute this creative preparation when you read more.

Mussel Gratin

Mussel Gratin

Easy Gourmet Recipe for Mussel Gratin

Ingredients

4 pounds mussels (preferably cultivated), cleaned and steamed, then shucked
2 pounds plum tomatoes, halved lengthwise, seeded, and halves cut into sixths
1/2 cup chopped fresh basil
1/2 cup crème fraîche
1/2 cup finely grated Parmigiano-Reggiano (1 oz)
2 large garlic cloves, 1 minced and 1 halved
1/2 teaspoon salt
1/4 teaspoon black pepper
15 (1/3-inch-thick) slices from a baguette
2 tablespoons extra-virgin olive oil

Directions

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. Bake gratin in middle of oven until bread is golden brown on top, about 15 minutes.
  5. Serve mussels spooned over garlic toasts.

Serves 6 as a main course.

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