Mussels au Gratin Recipe
This has been one of our most popular recipes at Legal Sea Foods restaurants for many years. Be sure to use mussels that are at least two inches in diameter. If you have extra garlic butter, either freeze it or dot the mussels with extra butter before placing in the oven.
Mussels au Gratin Ingredients:
- 4 tablespoons chopped garlic
- 1 cup butter
- 1/2 cup chopped fresh parsley
- 1 cup dry white wine
- 1 cup chopped onion
- 5 lbs cleaned mussels
- 3/4 - 1 cups freshly grated Monterey Jack cheese
- 2 cups Cracker Crumb Mixture
- lemon wedges
- French bread
Prep Time: 5 minutes.
Cook Time: 20 minutes.
Total Time: 25 minutes.
Mussels au Gratin Cooking Directions:Preheat the oven to 375°F.
Cream together 2 tablespoons of the garlic, the butter, and the parsley in a small bowl. Set aside.
Put the wine, the remaining 2 tablespoons garlic, and the onions in a large nonreactive pot. Bring the mixture to a boil, then add the mussels. Reduce the heat to medium, cover the pot, and steam the mussels until they open, about 6 minutes. Stir them occassionally to redistribute in the pot. Remove the mussels with a slotted spoon the moment their shells open, because they loose flavor if overcooked. Break off the top shell. Center each mussel in its shell, and place on a jelly-roll pan or in a large baking dish.
Reduce the mussel broth over high heat until the flavor is concentrated and pour it around the mussels in the pan. Put 1 teaspoon of the garlic butter in each mussel shell. Sprinkle with the cheese, and pat the crumb mixture over the cheese. Bake for about 10 minutes, or until the crumb topping is lightly browned. Serve the mussels immediately, garnished with lemon wedges and accompanied by French bread to mop up the pan juices.