Mussels from the oven

Ingredients for 4 servings:

• 2 kg mussels
• ½ liter wine, white, dry
• 1 bay leaf
• 80 g white bread, stale
• 3 cloves garlic
• 1 Peperoncini , dried
• 1 bunch of parsley
• 4 tomatoes
• 2 small eggs
• 50 g Parmesan, freshly grated
• 2 tbsp olive oil
• Salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cozze gratinate

Rinse the mussels under cold water. Discard any that remain open during washing. Bring wine, bay leaf, salt, and pepper to a boil in a large pot. Add the mussels, cover, and increase the heat to very high. Boil vigorously for 8-10 minutes. Check to see if the mussels have opened. Discard any that are closed. Preheat the oven to 220 degrees Celsius. Prepare the roasting pan from the oven (this is the deep baking tray). Crumble the bread. Peel the garlic and press it through a press. Finely grind the chili pepper in a mortar. Wash the parsley and shake dry, then finely chop the leaves. Wash the tomatoes and dice them very finely. Add the chopped ingredients to the bread along with the eggs and cheese, mix thoroughly, and season with salt. Drain the mussels, breaking off the empty shells from each one. Place all the shell halves with the mussels in the deep baking tray. Sprinkle the bread mixture on top like crumbles. Drizzle with the oil. Place the baking sheet on the middle rack and bake for about 10 minutes, until the top is lightly browned. The mussels taste best warm!