Typical dishes Campania -> Typical dishes in Campania -> Main course
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Mussel to the gratin 1,5 kg. of mussel, 80 gr. of parmesan, 40 gr. of pecorino roman, 250 gr. of crumb of homemade bread, parsley q.b., half segment of garlic, black pepper q.b., olive oil q.b., a little of salt, 2 lemons of sorrento. Preparation: To wash the mussel accurately, and to make to open them in pot with least covered water to lively fire. As soon as opened remove them of the fire to eliminate empty shell half and conserve the other half with the fruit. In the meantime grate the parmesan and the pecorino, mince the parsley and the garlic, grate the crumb of bread to mill the black pepper, than mix all with the mixer, being added a little of salt. Fill up the mussel with the minced one being made attention not to press the mussel to leave them compound in the baking, put them in a pan in the oven, put some of they spin superficial of oil q.b.. 10 minuteren before serving make on the grill and place the pan to the plan more high of the oven. Be carefull to remove the mussel from the oven as soon as gilded. Time of baking previewed comprised between 5 and 10 minuteren. To serve endured warmest with segments of lemon to the side of the capacity plate. |
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