Baked mussels
Instructions
Carefully wipe the mussels with a broom, brush under running water to remove any dirt or debris to algae, then put them in a frying pan on high heat, without adding any flavoring; the valve will open naturally as a result of the heat.
At this point, remove the Pan from the heat and remove the upper part of the shell, leaving intact the concave bottom to which is attached the clam; wash the mussels and let them dry upside down on a clean cloth.
Meanwhile scalded tomatoes in boiling water, Peel, dimezzateli, give them the seeds and mince; Finely chop the Basil and the garlic and grate the Emmenthal.
Place the mussels in a large roasting pan, which contains all in a single layer, and spread over each Mussel a little tomato sauce and a little chopped Basil and garlic and sprinkle with the grated Emmenthal cheese; Add salt, pepper, sprinkled with a drizzle of olive oil and the lemon juice and put in the oven at 200 degrees for 20 minutes.
Bring the Pan directly on the table.
Ingredients and dosing for 4 persons
- 24 mussels
- 200 g of perini tomatoes
- 1 sprig of basil
- 2 cloves of garlic
- 100 g of emmenthal cheese
- Salt
- Pepper
- Olive oil
- 1 lemon