Mussels au gratin are an appetizer that is easy to prepare, spread throughout southern Italy. It is a dish that combines sea food with earth food, thanks to the bread and cheese. The recipe presented here is typical of Molise. Use only fresh mussels and eat them warm right after they have been gratinated: warming them up after they have cooled down would make them rubbery.


  • 800 g of large mussels
  • 1 garlic clove
  • 50 g of stale bread crumbs
  • 2 tablespoons grated pecorino
  • 1 tablespoon of parsley
  • 1 lemon
  • chili
  • extra virgin olive oil


  1. Clean and wash the mussels, then put them in a pan without any liquid, cover and cook over high heat the time necessary to make them open with only salt water they release
  2. In a bowl crumble the bread (alternatively use breadcrumbs) and mix it with cheese, parsley, finely chopped garlic and, if you wish, a small piece of seedless and finely chopped chili
  3. Season with salt and mix well, adding 3 tablespoons of oil and 2 tablespoons of lemon
  4. With this mixture fill the mussels juice (only the part with the meat) and place for 10 minutes in a preheated oven at 200 °C. If the oven has a grill use it
(Visited 265 times, 14 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *