Cozze Gratinate: Stuffed Mussels Gratin
Yield
Serves 4 as an appetizer
RECIPE Ingredients
- 1 lb. Lobster Gram Frozen Prince Edward Island Mussels, thawed
- ¾ cup fine breadcrumbs
- 3 tablespoons finely grated Parmigiano Reggiano
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 1 clove garlic, grated
- 1 large pinch red chili flakes
- 3 tablespoons olive oil
- Juice of half a lemon, plus lemon wedges for serving
- Kosher salt and freshly ground black pepper, if needed
Price
$7.99
- 1 lb. Mussels Flash Frozen for Freshness
- Ready to Thaw, Prepare & Serve, 23-29 per pound
- Can be shipped via 2-day or overnight air
Recipe notes
Coming from some of the most pristine and cold waters, PEI mussels are known for their sweet meat and rich flavor. Our conveniently frozen mussels are cleaned and perfectly cooked, making them ideal for holiday dishes like these flavorful stuffed mussels on the half-shell.
RECIPE Preparation
- Preheat oven to 400 degrees F. Line a rimmed sheet pan with foil and set aside.
- Drain thawed mussels, reserving about a tablespoon of broth. Remove the top shell from each mussel and discard. Set aside.
- In a small bowl, stir together breadcrumbs, parsley, garlic, and chili flakes until evenly mixed. Add olive oil, lemon juice, and reserved broth. Taste for seasoning and add salt and pepper, if needed.
- Top each mussel with the breadcrumb mixture, lightly packing the mixture in the shell around the mussel. Place on prepared sheet pan. Bake until golden and crispy, about 10-12 minutes.
- Carefully remove mussel shells to a serving platter and garnish with additional parsley and lemon wedges. Serve immediately.