Mussel GratinRita Maas
Recipe information
Total Time
1 1/4 hours
Yield
Makes 6 main-course servings
Ingredients
4 pounds mussels (preferably cultivated), cleaned and steamed , then shucked
2 pounds plum tomatoes, halved lengthwise, seeded, and halves cut into sixths
1/2 cup chopped fresh basil
1/2 cup crème fraîche
1/2 cup finely grated Parmigiano-Reggiano (1 oz)
2 large garlic cloves, 1 minced and 1 halved
1/2 teaspoon salt
1/4 teaspoon black pepper
15 (1/3-inch-thick) slices from a baguette
2 tablespoons extra-virgin olive oil
Preparation
Step 1
Preheat oven to 450°F.
Step 2
Toss together mussels, tomatoes, basil, crème fraîche, cheese, minced garlic, salt, and pepper in an oiled 3-quart (about 13- by 9 1/2- by 2-inch) baking dish.
Step 3
Rub 1 cut side of each bread slice with halved garlic and arrange bread, garlic side up, over mussel mixture in baking dish. Brush tops of bread with oil.
Step 4
Bake gratin in middle of oven until bread is golden brown on top, about 15 minutes.
Step 5
Serve mussels spooned over garlic toasts.
