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Mussels au gratin

Seafood appetizer par excellence, mussels au gratin represent a delicious dish of Sicilian cuisine.
The mussel is stuffed by hand in its shell, with a delicate and tasty breading, ready to be grilled.
For the production are used top quality Sicilian ingredients, like Breadcrumbs, Provola dei Nebrodi cheese, Ragusano D.O.P. cheese and Extra Virgin Olive Oil, which give to the product unmistakable taste and aroma.
The prepared mussels are subsequently cut down at -40°C, to preserve all the freshness and goodness of ingredients.

Only top quality ingredients


Ingredients

CHILEAN MUSSELS half shelled (*), bread crumbs of sicilian durum wheat semolina with sourdough (durum WHEAT semolina, water, yeast, salt, yeast), pulp of tomato (tomato pulp, tomato juice, salt), bread crumbs (semolina of WHEAT, water, salt, yeast), Provola dei Nebrodi cheese (MILK, salt, rennet), extra virgin olive oil, Ragusano spun cheese D.O.P (raw cow’s MILK, salt, rennet), pine nuts, parsley, salt, wine vinegar (wine, antioxidant E224, contains SULFITES), black pepper. May contain traces of: molluscs, crustaceans, nuts, soya, sesame.
(*) area and fishing gear are readable on the label on the box

Cooking

To better enjoy the product, it is recommended to allow the product to thaw in the fridge for at least 12 hours, alternatively you can thaw the product in the microwave (defrost function). Bake in a ventilated oven preheated to 180 °C for about 5-6 minutes and finish cooking using the grill function for about 2 minutes in order to create the characteristic browning; alternatively in a microwave oven with crisp function for about 2-3 minutes. (Refer to the manual of the microwave oven for cooking suggestions).

Conservation

The product is frozen. Store at a temperature not exceeding -18 °C. Properly preserved, it has a duration of 12 months starting from the date of production. It must be preferably consumed by the date indicated on the package. Once thawed, the product must be consumed within 24 hours. Do not freeze again.

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