How to Make Antonino Cannavacciuolo's Legendary Gratinated Mussels: The Secret Recipe | Chef Recipes
A way to reuse sandwich bread and garnish mussels 'festively.' But also an appetizer that dignifies the mollusk, making it the star of an entire course.
Ingredients
- 40 large mussels
- 200 g of potatoes
- 50 g of Pienza pecorino cheese
- 2 slices of sandwich bread
- 1 clove of garlic
- A bunch of parsley
- Salt to taste
- Pepper to taste
- Italian extra virgin olive oil
- Sunflower oil
- Garlic oil (1 head of garlic per 100 ml of EVO oil; blend)
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