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Recipe Source: cdkitchen.com
Mussel Gratin
Category: Recipes
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Serves/Makes: 6
Ready in: < 30 minutes
- 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 creme fraiche
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1 clove garlic, minced, PLUS
- 1 clove garlic, sliced in half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 slices (1/3-inch-thick) baguette
- 2 tablespoons extra-virgin olive oil
Preheat oven to 450 degrees F. Toss together mussels, tomatoes, basil, creme fraiche, cheese, minced garlic, salt and pepper in an oiled 3-quart (about 13- by 9 1/2- by 2-inch) baking dish. 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. Bake gratin in middle of oven until bread is golden brown on top, about 15 minutes. Serve mussels spooned over garlic toasts.
Recipe Source: cdkitchen.com
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