Gratinated greenshell mussels with saffron aioli

45 minutes

Leicht

4 people

Ingredients

800 g New Zealand green shell mussels
40 ml Muraglia extra virgin olive oil
80 g breadcrumbs/breadcrumbs
50 g grated Parmesan cheese
1 bunch of parsley
1 finely diced carrot
1 garlic clove
Juice of 1/2 lemon
Pinch of salt and pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Mix the breadcrumbs, extra virgin olive oil, a finely chopped garlic clove, the grated Parmesan, the diced carrot and half of the lemon juice in a bowl, season with salt and pepper and fold in the chopped parsley.
Place the green shell mussels on a baking tray and spread the mixture evenly on top.
Place the mussels in the oven preheated to 200 degrees on the top shelf and bake for 10 minutes until they take on a nice color.

You can prepare the aioli yourself: 1 organic egg | 1 tsp Dijon mustard | 1 garlic clove | juice of 1/2 lemon | 100 ml neutral oil e.g. native rapeseed oil | 1/2 tsp saffron threads, soaked in 1-2 tbsp water | For the saffron aioli: Put the egg, the mustard, 1 clove of garlic and the soaked saffron along with the soaking water and a little lemon juice in a tall, narrow container and mix with the hand blender. Slowly add the neutral oil and at the same time slowly raise the blender stick. Make sure all ingredients are at room temperature.