Mussels gratin & Venetian-style warm octopus salad
 
 
Serves 3 or 4
Author:
Recipe type: Fish & Seafood
Ingredients
Mussel Gratin:
  • 1,5 kg fresh mussels
  • 3 garlic cloves
  • 1 small bunch of parsley
  • 250g breadcrumbs
  • 2 tbsp extra-virgin olive oil
  • half glass of white wine
  • Grated Parmesan
  • Salt & Pepper
Warm Octopus Salad:
*Once cooked, the octopus will reduce a lot. I’ve used 2 big ones (1kg approx.) which were enough for about 3 good portions.
  • 2 big or 4 medium Fresh Moscardini (type of octopus)
  • 1 celery stick
  • 300g cherry tomatoes
  • 1 lemon
  • 2 tbsp exta-virgin olive oil
  • Granulated pink pepper
  • Salt
Instructions
Mussel Gratin:
*How to clean the mussels:
  1. Put the mussels in a bucket and rinse well.
  2. With a knife or a stiff brush scrub the shells very well to get rid of any barnacles.
  3. Pull off energetically the “beard” that sticks out from the shell.
  4. Rinse thoroughly again.
*Method:
  1. Pour a little of the oil with one clove of garlic in a large and deep saucepan and put it over a medium-high heat. Add the mussels and cover with a lid. Cook for five minutes, shaking the pan occasionally until the mussels have opened. Remove from the heat. Scoop the mussels from the pan and leave them to drip in a sieve to cool.
  2. Rinse and pat dry the parsley and finely chop it with the remaining garlic.
  3. In a bowl stir together the breadcrumbs, the chopped parsley and garlic, the grated Parmesan, two tablespoon of oil and seasoning. If it is too dry, add a little more oil.
  4. Take the mussels, keep the valves in one side of their shell, break off and throw away the empty side. Place the mussels in a baking tray lined with baking paper.
  5. Put the breadcrumbs mixture on top of the mussels and pat it with a spoon. Sprinlke all the mussels with the wine and with some grated Parmesan.
  6. Place in the oven with the grill running at 190 C° / 375 F° for 5-6 minutes till the top is golden brown and crunchy.
Warm Octopus Salad:
*How to clean the Moscardini:
  1. Put the octopus in a big bowl or sink and rinse them well. Turn their heads inside out and clean the inside.
  2. Take the beak out (it's a hard and black) which is in the middle of the tentacles, by pushing it out with your fingers and discard it.
  3. Cut out the eyes with a pair of kitchen scissors and discard them. Rinse the octopus well.
*Method:
  1. Put a large pan of water and bring it to the boil.
  2. Hold the head of one octopus at a time and dip the tentacles into the boiling water to make them curly, once you have done this, place it into the water and leave to gently boil until tender, for about 30 to 40 minutes.
  3. Wash and dry the celery and the tomatoes. Use the tender sticks of the celery and slice them finely. Slice the tomatoes or cut in half. Put the celery and tomatoes in a large bowl.
  4. Drain the octopus and leave to cool, cut into small pieces and add to the celery and tomatoes.
  5. Season with the lemon juice, olive oil, salt and the crumbled pink pepper. Serve warm.
Recipe by The Freaky Table at https://www.zairazarotti.com/mussels-gratin-venetian-style-warm-octopus-salad/