Garlic and Parsley Gratin Mussels
Dive into an irresistible appetizer where the fresh, briny flavor of mussels meets the powerful aroma of a homemade garlic and parsley butter. These gratin mussels are first steamed in white wine, then topped with a crispy breadcrumb crust infused with garlic butter and fresh parsley. A perfect contrast between tender flesh and a hot, crispy crust, ideal for impressing your guests in just a few minutes. Follow our steps for a spectacular starter that elegantly marries the flavors of the sea and the garden.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Thoroughly clean the mussels under cold water, remove the byssus (beard) and discard any broken or open mussels.
- 2
Steam the mussels in a pot with the white wine, over high heat and covered, for 4-5 minutes until they open. Drain immediately.
- 3
Let cool slightly, remove the top shell from each mussel and arrange the filled half-shells on a baking tray (optionally on a bed of coarse salt for stability).
- 4
Finely chop the garlic and the parsley. In a bowl, work the very soft butter until creamy, then incorporate the garlic, parsley, olive oil, lemon juice and pepper.
- 5
Add the breadcrumbs to the flavored butter mixture and mix until you get a granular, sandy preparation. Taste and adjust seasoning if needed.
- 6
Place a generous amount of the breadcrumb-butter mixture on each mussel and press lightly to form an even layer.
- 7
Preheat the oven to grill/broil mode at 240°C. Place the tray on the top rack for 5 to 7 minutes, watching the browning from the 4th minute.
- 8
Remove from the oven, sprinkle with additional chopped parsley and a dash of lemon juice. Serve immediately.
- Sorting: Never skip the step of sorting mussels; it's the guarantee of freshness and safety.
- Butter: The butter should be very soft, but not melted, to emulsify well with the aromatics.
- Monitoring: Grilling/broiling is very fast. Stay in front of the oven for the last 2 minutes.
- Stabilization: The bed of coarse salt on the tray prevents the shells from tipping over and ensures even cooking.
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