Cozze ripiene gratinate. This is quite an unusual mussel recipe. Mussels baked on the half shell are a very common antipasto here, but this recipe treats them a bit like the French scallop dish coquilles saint-jacques. They are baked with white sauce, cheese and wine. Serves 4 as a main course, many more as part of an antipasto.

• 2 kg large mussels
• 250 ml bechamel or white sauce
• 50 g grated pecorino romano 
• 2 or 3 tbsp of dry breadcrumbs
• 2 sprigs of parsley
• A clove of garlic
• An egg yolk
• Half a glass of white wine
• Olive oil

Clean the mussels well. Place them in a pan along with half the clove of garlic, a sprig of parsley and the wine. Open the mussels by placing the pan over a high heat. Drain the mussels and filter and reserve the Cooking Liquid. Remove them from their shells.

Mix the mussel meat with 2 tbsp of olive oil, a chopped sprig of parsley, the rest of the garlic, chopped and a tbsp of the cooking liquid. Season with pepper.

Place each mussel on a half shell.

Mix together the white sauce, the egg yolk and a couple of tablespoons of the cooking liquid. Top each shell with some of the mixture.

Sprinkle breadcrumbs on the top and bake at 190°c for 15 minutes.

Filed under: Antipasto, Eggs, Garlic, Mussels, Parsley, Pecorino Romano, Recipe, Secondo - second course, White wine Tagged: Antipasto, Italian recipe, mussels, Secondo