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.
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
SEAFOOD GRATIN
Steps:
- Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
- Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
- Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
- Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
- Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
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.
More about "mussels gratin recipes"
GRATIN OF MUSSELS RECIPE FROM ITALY | SANPELLEGRINO
From sanpellegrino.com
MUSSEL GRATIN | TOURISM PEI
From tourismpei.com
MUSSELS AU GRATIN - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
MUSSELS GRATINATE – DAVID ROCCO
From davidrocco.com
GARLIC BUTTER MUSSELS AU GRATIN | BAXTER
From baxtermilk.ca
MUSSEL GRATIN - ANTONIO CARLUCCIO FOUNDATION
From antoniocarlucciofoundation.org
GREENSHELL MUSSELS WITH HERBED BREADCRUMBS, AU GRATIN – MAKES …
From melangery.com
MUSSELS AU GRATIN | METRO
From metro.ca
MUSSELS AU GRATIN - GINSBERG'S FOODS
From ginsbergs.com
MUSSEL GRATIN - PESCATARIAN RECIPES
From fooddiez.com
GRATIN OF MUSSELS IN GARLIC BUTTER | RECIPES | DELIA ONLINE
From deliaonline.com
BAKED MUSSEL RECIPE - ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
GARLIC BUTTER MUSSELS AU GRATIN | SCOTSBURN MILK
From scotsburnmilk.ca
SPANISH MUSSEL GRATIN - CANADA'S FOOD ISLAND
From canadasfoodisland.ca
GRATIN OF MUSSELS - SANPELLEGRINO FRUIT BEVERAGES
From sanpellegrinofruitbeverages.com
BLUE MUSSEL AU GRATIN | SEAFOOD FROM CANADA
From seafoodfromcanada.ca
MUSSELS GRATIN
From everybodylovesitalian.com
BAKED MUSSELS AU GRATIN, RECIPE FROM ITALY
From thefoodellers.com
MUSSEL GRATIN IS A SEAFOOD MAIN DISHES BY MY ITALIAN RECIPES
From myitalian.recipes
MUSSEL GRATIN WITH LEMON AND PARSLEY BUTTER - COCKLES N' MUSSELS
From cocklesandmussels.com
MUSSEL RECIPES | ALLRECIPES
From allrecipes.com
MUSSELS GRATIN WITH SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
MUSSELS AU GRATIN RECIPE | EAT SMARTER USA
From eatsmarter.com
MUSSELS GRATIN RECIPE | NEW IDEA FOOD
From newideafood.com.au
MUSSELS GRATIN - TORCIANO.COM
MUSSELS AU GRATIN | RICARDO
From ricardocuisine.com
MUSSELS AU GRATIN | SCENT OF BASIL
From scentofbasil.com
MUSSEL GRATIN RECIPE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
GRATIN OF MUSSELS RECIPE | SANPELLEGRINO® ITALIAN FOOD RECIPES
From sanpellegrinofruitbeverages.com
MUSSELS AU GRATIN RECIPE - LEGAL SEA FOODS
From legalseafoodsmarketplace.com
GARLIC MUSSELS GRATIN - FOOD24
From food24.com
MUSSELS AU GRATIN (COZZA GRATINATE) - ITALIAN SONS AND DAUGHTERS …
From orderisda.org
GARLIC BUTTER MUSSELS AU GRATIN RECIPE | DAIRYLAND
From dairyland.ca
MUSSELS AU GRATIN | JAN
From janonline.com
RECIPE: GRATIN MUSSELS STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
MOULES GRATINéES - MUSSELS AU GRATIN - THE PETIT GOURMET
From thepetitgourmet.com
MUSSELS GRATIN ITALIAN FOOD - ITALIAN FOOD
From cfood.org
MUSSELS AU GRATIN RECIPE - COOKIST.COM
From cookist.com
JACQUES PéPIN’S MOULES AU GRATIN (MUSSELS GRATINéE)
From newengland.com
MUSSELS AU GRATIN - CULINARY TOURS TO ITALY LED BY A NATIVE ITALIAN
From thelazyitalian.com
MUSSELS GRATIN - DELIVITA
From delivita.com
ITALIAN SEAFOOD APPETIZER: GARLIC BUTTER MUSSELS GRATIN
From 12tomatoes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #seafood #oven #european #dinner-party #broil #dietary #low-carb #mussels #low-in-something #shellfish #equipment
You'll also love