Mussel Gratin

Name: Mussel Gratin
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 5 inches 15 -thick) slices from a baguette; 0 teaspoons black pepper; 118 milliliters crème fraîche; 118 milliliters chopped fresh basil; 2 larges garlic cloves, 1 minced and 1 halved; 2 kilograms mussels (preferably cultivated), cleaned and steamed, then shucked; 2 Tbsps extra-virgin olive oil; 28 grams 1/2 cup finely grated Parmigiano-Reggiano; 907 grams plum tomatoes, halved lengthwise, seeded, and halves cut into sixths; 1 teaspoons salt

Mussel Gratin might be a good recipe to expand your side dish repertoire. This pescatarian recipe serves 6. One serving contains 265 calories, 22g of protein, and 14g of fat. A mixture of from a baguette, plum tomatoes, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 25 hours.

Instructions

Preheat oven to 450°F.

Equipment you will use

Oven

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.

Ingredients you will need

Creme Fraiche

Minced Garlic

Tomato

Mussels

Cheese

Pepper

Basil

Salt

Equipment you will use

Baking Pan

Rub 1 cut side of each bread slice with halved garlic and arrange bread, garlic side up, over mussel mixture in baking dish.

Ingredients you will need

Garlic

Mussels

Bread

Dry Seasoning Rub

Equipment you will use

Baking Pan

Brush tops of bread with oil.

Ingredients you will need

Bread

Cooking Oil

Bake gratin in middle of oven until bread is golden brown on top, about 15 minutes.

Ingredients you will need

Bread

Equipment you will use

Oven

Serve mussels spooned over garlic toasts.

Ingredients you will need

Mussels

Garlic

Equipment

Oven

Baking Pan

Ingredients

Servings:

5inches

15 -thick) slices from a baguette 0teaspoons

black pepper 118milliliters

crème fraîche 118milliliters

chopped fresh basil 2larges

garlic cloves, 1 minced and 1 halved 2kilograms

mussels (preferably cultivated), cleaned and steamed, then shucked 2Tbsps

extra-virgin olive oil 28grams

1/2 cup finely grated Parmigiano-Reggiano 907grams

plum tomatoes, halved lengthwise, seeded, and halves cut into sixths 1teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.