Feb 05 2009
COZZE GRATINATE
COZZE GRATINATE
Great *finger licking* dish for Valentine’s.
Cooking time: 20 minutes.
Preparation time: 25 minutes.
Main cooking utensils: large saucepan, flameproof dish.
Serves 4 as a main dish or 8 as an hors d’oeuvre:
* 3 quarts mussels.
* 2/3 cup water.
* 2/3 cup dry white wine.
* 1-2 cloves garlic.
* Bunch parsley.
* Few sprigs fennel.
* Seasoning.
TOPPING:
* 3 tablespoons olive oil.
* 3 tablespoons chopped parsley.
* 2-3 cloves garlic.
* 2 cups fresh soft bread crumbs.
SAUCE:
* 2 egg yolks.
* 2/3 cup whipping cream.
GARNISH:
* 1-2 lemons.
1. Scrub the mussels in plenty of cold water: DISCARD ANY THAT DO NOT CLOSE WHEN TAPPED SHARPLY.
2. Put the mussels into the large pan with the water, wine, crushed garlic, parsley, fennel and seasoning.
3. Heat steadily until the mussels open, this takes only a few minutes.
4. Allow to cool until easy to handle, then remove one shell and any small weeds: DISCARD ANY MUSSELS THAT DO NOT OPEN.
5. Put the mussels, still on the halved shells, onto a flameproof dish.
6. Mix the oil, parsley, crushed garlic and bread crumbs together, season well.
7. Spread over the top of the mussels and heat under the broiler.
8. Meanwhile strain the liquid from the pan then return to the pan.
9. Beat the egg yolks and cream, add to the liquid and cook gently, without boiling, for a few minutes.
TO SERVE: Spoon a little sauce on to large plates, add the mussels. Garnish with lemon and eat with fresh bread.
TO VARY: Heat the mussels (stage 7) in a 425-450F oven for a few minutes.
Hope you’ll enjoy!!!
