• Ingredients: 32
  • Serves: 6

Mussels au gratin with butter, cloves garlic, finely chopped, shallots, finely chopped, basil, chopped parsley, salt, pepper, 48-60 mussels, onion stuck with 2 cloves, white wine, bread crumbs.


For béchamel sauce

For croquettes

  • Garnish: fresh parsley sprigs and lemon wedges

For the tuna layer:

  • 2 plum tomatoes, diced
  • 1 green bell pepper, diced
  • 1/2 red onion, sliced thin
  • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
  • toasted pita triangles

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Blend the butter and the seasoning together and let stand 1 hour. Scrub and beard the mussels. Place them in a heavy skillet or pot with onion and enough white wine to cover the bottom of the pot well.

    For this step you will need

  2. Step 2 Cover and steam over a medium flame until the mussels open. When cool enough to handle, remove one half shell from each mussel.

    For this step you will need

  3. Step 3 Spoon butter mixture on mussels and sprinkle with crumbs. Bake at 425°F. just long enough to heat through.

    For this step you will need