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Mussels: Mussels Gratin

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 4 pounds mussels, preferably cultivated, scrubbed well and beards removed
  
• 2 pounds plum tomatoes, halved lengthwise, seeded, and each half cut into sixths
  
• 1/2 cup chopped fresh basil
  
• 1/2 cup crème fraîche
  
• 1/2 cup finely grated Parmigiano-Reggiano
  
• 2 large cloves garlic, 1 minced, 1 halved
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 15 (1/3-inch-thick) baguette slices
  
• 2 Tbsp extra-virgin olive oil
  






Instructions



1. Put a rack in the middle of the oven and preheat to 450° F. Oil a 13- x 9-inch or other shallow 3-quart baking dish.
   
   
2. Bring 1 cup water to a boil in a 4- to 6-quart pot. Add mussels, cover, and cook over moderately high heat until they just open wide, checking frequently after 3 minutes, and transferring them to a large bowl. Discard any mussels that remain closed after 6 minutes. Shuck mussels, discarding shells.
   
   
3. Toss together mussels, tomatoes, basil, crème fraîche, cheese, minced garlic, salt and pepper in bowl, then transfer to baking dish. Rub one side of each slice of bread with halved garlic and arrange bread, garlic side up, over mussels; discard garlic. Brush bread with oil. Bake until bread is golden brown, about 15 minutes. Serve mussels spooned over garlic toasts.
   
   Serves 6