Cozze Gratinate

Name: Cozze Gratinate
Yield: 2
Cuisine: Italian
Ingredients: 12 blue mussels, scrubbed; ¾ cup fine fresh breadcrumbs (90g/3¼oz); 2½ tablespoons extra virgin olive oil, plus extra for drizzling (50ml); 2 tablespoons freshly grated parmesan (7g/¼oz); 1½ tablespoons finely chopped flat-leaf parsley; 1 clove garlic, crushed; Pinch of cayenne pepper; 1 lemon; Salt flakes, to taste; Rock salt, for grilling and serving

Cozze gratinate, often called mussels au gratin, is a recipe that busts the myth that seafood and cheese don’t go together in Italian cuisine. I don’t always love mussels, but when I have them like this in southern Italy, with a crunchy, cheesy breadcrumb topping, I love them. Mussels au gratin are delicious as finger food for a party and a simple, tasty starter anytime. A good parmesan cheese – Grana Padano, young Parmigiano-Reggiano or an Italian pecorino – combine with the mussel cooking liquor to give these cozze gratinate a delicious umami hit, while the parsley and lemon zest add a touch of freshness.

Serves 2 as a starter

Ingredients

12 blue mussels, scrubbed
¾ cup fine fresh bread crumbs (90g/3¼oz)
2½ tablespoons extra virgin olive oil, plus extra for drizzling (50ml)
2 tablespoons freshly grated parmesan (7g/¼oz)
1½ tablespoons finely chopped flat-leaf parsley
1 clove garlic, crushed
Pinch of cayenne pepper
1 lemon
Salt flakes, to taste
Rock salt, for grilling and serving

Method

Shuck and debeard the mussels over a bowl to catch the liquor (details here).
Strain mussel liquor and set liquor and mussels on the half shell aside.
Place breadcrumbs, oil, parmesan, parsley, garlic and cayenne in a mixing bowl.
Finely grate lemon zest over the top.
Add 2 tablespoons of the mussel liquor and mix to combine everything well.
Taste and add salt if needed, remembering that the mussel liquor and parmesan are both quite salty.
Pack breadcrumb mixture into the shells covering the mussels well.
Arrange mussels on a bed of rock salt on a baking tray.
Drizzle with a little extra oil.
Preheat overhead grill to high.
Place mussels under it and grill for 3 minutes or so, until well-coloured.
Arrange cozze gratinate on a bed of rock salt and serve with a small fork.

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What Other Travellers Say

Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!

Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.

My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.