Mussels au gratin with zucchini pesto

The mussels au gratin with zucchini pesto are a tasty dish and a great way to combine the flavors of the sea with those of the land. Here’s how to prepare them:

Ingredients

• 1 kg of fresh mussels
• 2 zucchinis
• 1 clove of garlic
• 30 g of pine nuts
• 40 g of grated Parmesan cheese
• 1 bunch of basil
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• Breadcrumbs to taste

Preparation

1. Start by cleaning the mussels well. Remove the byssus (beard) and scrape away any encrustations from the shell; then rinse the mussels under cold running water. This will remove any sand residues.

2. In a large pan, heat some olive oil and a clove of garlic to open the mussels. Once opened, shell half of the mussels, keeping only one of the two valves and leaving the mollusk attached. Set the half-shelled mussels aside.

3. Prepare the zucchini pesto: wash the zucchinis and cut them into pieces. Place the zucchinis in a food processor along with the pine nuts, basil, a pinch of salt, pepper, and a drizzle of extra virgin olive oil. Blend until you get a homogeneous mixture. Season with salt and pepper if necessary.

4. Add the Parmesan cheese to the zucchini pesto and stir well.

5. Take the half-shelled mussels and place them on a baking tray lined with parchment paper. Spread a generous amount of zucchini pesto on each mussel.

6. Sprinkle a bit of breadcrumbs over each mussel to add crunchiness.

7. Put the mussels au gratin in a preheated oven at 200 °C for about 5-10 minutes or until they are golden and crispy.

8. Serve hot, perhaps with a sprinkle of fresh basil for garnish.

Curiosity

Gratinated mussels are a versatile dish that lends itself to numerous variations; the addition of a zucchini pesto transforms a classic seafood appetizer into a dish full of nuances. Zucchini pesto is a lighter variant of the classic Genovese pesto and pairs perfectly with the taste of mussels, making the dish very fresh and summery.