Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mussel Gratin
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- #45094
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 pounds mussels (preferably cultivated), cleaned and steamed, then shucked
2 pounds plum tomatoes, halved lengthwise, seeded, and halves cut into sixths
1/2 cup chopped fresh basil
1/2 cup creme fraiche
1/2 cup finely grated Parmigiano-Reggiano cheese
1 clove garlic, minced, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 clove garlic, sliced in half
1/2 teaspoon salt
1/4 teaspoon black pepper
15 slices (1/3-inch-thick) baguette
2 tablespoons extra-virgin olive oil
directions
Preheat oven to 450 degrees F.
Toss together mussels, tomatoes, basil, creme fraiche, cheese, minced garlic, salt and pepper in an oiled 3-quart (about 13- by 9 1/2- by 2-inch) baking dish.
Rub 1 cut side of each bread slice with halved garlic and arrange bread, garlic side up, over mussel mixture in baking dish. Brush tops of bread with oil.
Bake gratin in middle of oven until bread is golden brown on top, about 15 minutes.
Serve mussels spooned over garlic toasts.
added by
yankeegrL425
nutrition data
Nutritional data has not been calculated yet.
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