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Here you have 3 fish-based recipes perfect for your New Year’s Eve Menu: Mussels au gratin, Egg noodles with Norway lobster and aubergines,  Bass, king prawns and porcini mushrooms pie.

Let’s start whit the hors d’oeuvres!

Ingredients

1kg mussels
12 cherry tomatoes
2 garlic cloves
a clump of parsley
60g breadcrumbs
1/2 lemon
1/2 glass of white wine
extra virgin olive oil
salt
chili

Method

Rinse and debeard mussels. Put them in a pan and add garlic, parsley and chili. Cover with a lid and let cook until opened. Once cooked leave them to cool. In the meanwhile, prepare the dressing.

Cook the cherry tomatoes in a pan with oil, chili and salt. When the tomato sauce is ready, add a clump of parsley and put the sauce in the mixer.

Let the breadcrumbs toast slightly in a pan, without adding any fat.

Put the mussels’ water aside and separate the valves. Place the half shells whit the mollusk on an oven tray and dress them with the tomato sauce first, and the toasted breadcrumbs afterwards.

Finally, wet them with the mussels’ water.

Put in preheated oven to 180°C and grill for 10-15 minutes.

Tags: antipasto capodanno, antipasto di pesce, capodanno, cenone capodanno, cozze, cozze al gratin, cozze gratinate, Menù di capodanno, pomodori pachini

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