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Baked mussels

Baked mussels

Category: Au Gratin

35 Minutes
Preparation time
Ingredients for 4 people
1 onion
1 kg ready-to-cook mussels
3 tbsp. olive oil
2 tbsp. vermouth
250 ml vegetable broth
2 garlic cloves
2 sprigs of parsley
2 sprigs of basil
1 package (125 g) of Zottarella Ball Classic
1 dash of lemon juice
2 tbsp. breadcrumbs
Salt, pepper
  1. Pre-heat oven to 200 °C with top and bottom heating.
  2. Peel and dice the onion. Wash the mussels well, brush and remove the beards. Sort out and throw away the open mussels. Fry the diced onions in a pot with 1 tbsp. hot olive oil. Deglaze with vermouth, pour in the broth and add the mussels. Cover and sauté at medium temperature for about 10 min.
  3. Peel and finely dice the garlic. Wash the herbs, shake dry and chop the leaves. Drain the Zottarella Ball and chop finely. Mix well with the herbs, garlic, remaining olive oil, lemon juice and breadcrumbs. Season with salt and pepper.
  4. Remove the mussels. Pour the stock through a filter bag or sieve and cover the bottom of a large casserole dish with some of the mussel stock. Sort out the closed mussels and throw them out. Remove the top shell from the open mussels. Spread some of the cheese-herb mixture onto the mussels and place in the dish with the shell on the bottom.
  5. Bake the mussels in the oven for about 10 min. and serve.

Recipe inspirations from the
Zottarella cookbook