Baked Mussels

Ingredients

• 1.2 kg fresh mussels
• 1 bunch flat-leaf parsley
• 4 Garlic cloves
• 3 Cherry tomatoes
• 8 tbsp olive oil
• 200 ml dry white wine
• fresh pepper (from the mill)
• 1 tsp salt
• 1 pinch cayenne pepper
• 80 g whole-grain breadcrumbs
• 80 g grated Pecorino (or Parmesan)
• coarse salt (for the salt bed)

Instructions

1. 1.

   Brush mussels under running water, clean them well and remove the beards. Discard any open mussels as they may be spoiled. Wash parsley, shake dry and finely chop the leaves. Peel garlic cloves; halve two cloves and finely chop the rest.

2. 2.

   Wash tomatoes, cut them in half lengthwise, remove seeds and juice with a teaspoon, then dice the flesh. In a large pot heat 3 tablespoons of oil, sauté the halved garlic and half the parsley briefly. Add tomato cubes and mussels, deglaze with white wine. Season with ½ teaspoon salt, pepper, and cayenne pepper. Add mussels, cover, and steam over high heat until shells open, shaking occasionally to cook evenly. Discard any mussels that remain closed.

3. 3.

   Drain opened mussels and let them drip a little. Sprinkle a baking sheet with coarse salt. Separate mussel halves and place the halves with cooked mussel meat on the salted bed on the tray. Preheat the oven grill. Lightly sauté chopped garlic in remaining oil. Mix parsley, breadcrumbs, and Pecorino together. Season with pepper and a touch of salt. Spoon some breadcrumb-cheese mixture onto each mussel half and press lightly. Slide mussels under the oven grill and bake for about 5 minutes until golden. For serving, place some coarse salt on a serving plate and arrange gratinated mussels on top. Serve warm or cold.