Mussels au gratin

Gratinated seafood is one of the warm seafood appetizers I love the most.
The best known version are certainly the mussels gratin: and certainly in my van house always great! 

Among the many ways to prepare this dish I have always favored the least complicated and always sure of success.
There are also much more refined versions and processed; but I've always been a bit 'lazy ... 
Moreover, I see that everyone likes as well as put on the table, and for as many as you prepare, it has never happened that remaining behind.

 They are not even complicated to prepare, if we leave aside the time and the patience necessary to clean them ...
Fortunately, it is often possible to have them cleaned at the time of purchase!

 One recommendation: they should be bought fresh, brought home immediately, cleaned, prepared, cooked and eaten: this is not a dish to prepare the day before!

 Although ... the fresh mussels, stored in a cool place and wrapped in a damp cloth, can be bought on Saturdays and prepared on Sundays;
moreover, with the exceptions of the kitchen on holidays, it is a starter from day of celebration!

 The ingredients are few and simple: here they are listed here, followed by instructions for preparation.

 Ingredients:

 Give precise indications on the amount of toppings is not simple; much also depends on the size of the fruit compared to the shell.
And also from personal taste!
I think the following photos can be more helpful than mere counts.

Preparation: 

 Chop the garlic and parsley together, very fine.

 Put them in a bowl, season with olive oil and mix well.
 Add the breadcrumbs and mix until a soft and semi-solid mass is obtained.
 If necessary, if it is too hard, add more oil.

 Clean and prepare mussels (the procedure is described here);
use only the half shells to which the fruit is attached with its foot and eliminate the empty shells.
 Then begin to fill them with the mixture oil, garlic, parsley and breadcrumbs.

 Arrange the mussels in a baking pan and sprinkle generously complement them with more breadcrumbs and then spraying with a drizzle of olive oil.
 Bake in a static oven at 250 ° for 10 '/ 15' until the paper will appear golden.

 Serve immediately, very hot: they are a goodness!

 And, do not be afraid, they will not have time to cool down.
 Buon appetito! 

ADVICES AND NOTES:

•  Recipe, text only: to print or download.
• Mrs. Viviane, who assiduously follows my presentations, suggests adding also the tomato pulp to the breadcrumb mixture:
  excellent even so!
• Adding a little Parmesan to the mixture enriches the taste: try it!

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