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Mussels au gratin with thyme

If you like mussels and you've never tried baked in the oven do it!

I was not sure if her Livorno marinara or when it occurred to me that he had never eaten baked!

I've tried and are delicious! Very tasty and hearty! The crunchy breadcrumbs and clam soft and delicate ... too good! I

I have seasoned with thyme and parsley are great but even with parsley.

doses are a bit 'abundant regulator you. I

I have served with baked potato and all were satisfied!

Serves 2:

1 kg mussels

½ lemon 5-6 sprigs parsley, thyme

breadcrumbs 3 tablespoons extra virgin olive oil salt and pepper

Wash and clean mussels, raschiatele and remove the linen. Place in a saucepan over high heat for 5-10 minutes, stirring and wait for it to open. Pull the shell without shellfish.

Sprinkle with the lemon half-filled shells. Strain the mussel cooking liquid.

Mix the breadcrumbs with the chopped parsley and thyme and add the oil and a few tablespoons of the cooking liquid filtrate, until a soft dough. Salt lightly and mussels stuffed with this mixture.

Align mussels in a pan without overlapping, sprinkle with pepper and bake in preheated oven at 180 degrees under the grill for about ten minutes, until the surface is golden and crisp.