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Spanish Mussel Gratin

  • 40 m
  • ·
  • 6 - 8 Servings
  • ·
  • Print


- 6 - 8 Servings +


In a large pot with a lid bring ½ cup of water to a boil over high heat, once boiling add mussels. Cover and cook mussels for 2 – 4 minutes, shaking the pot to stir the mussels a few times. Once most of the mussels have opened, transfer mussels to a bowl to cool. Once cool enough to handle, detach each mussel from shell and place back in, discard top shell. Discard any unopened mussels. Place mussel halves on a scrunched up piece of foil to keep the shells steady on a large baking tray.

Heat a large pan over medium high heat, once hot, add bacon and cook for 4 – 6 minutes until it is starting to crisp. Reduce heat to medium, add onion and red pepper, cook for 3 – 4 minutes, add smoked paprika, cook for 1 minute. Deglaze pan with vermouth and cook for 2 minutes. Remove from heat.

In a small bowl mix together breadcrumbs, parsley, pecorino romano and 1 tbsp olive oil, season with pepper.

Top each mussel with a spoonful of the bacon pepper mixture and then sprinkle over breadcrumbs.

Heat the broiler to high. Broil for 2 – 3 minutes until the breadcrumbs are golden and the mussels are hot. Serve hot.

Mussels can be assembled a day in advance with the bacon pepper mixture and kept in the refrigerator. Just before broiling, sprinkle over breadcrumb mixture.

Chef Tip:

To keep mussels upright on a baking tray, crumble up a tin foil sheet to keep them stable.

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