Baked mussels and aubergines
Baked mussels and eggplant are a dish by Moreno Cedroni, chef and owner of La Madonnina del Pescatore—a two-Michelin-star restaurant overlooking the sea in Marzocca (Senigallia).
Ingredients
- 1
- 1
- 30
- 50
- 4
- Procedure
Method
- Clean the mussels, add them to the pan after browning the garlic clove and 50g of extra virgin olive oil, cover, and cook over low heat until they open. Step 2: Meanwhile, blend the parsley with the dry breadcrumbs, oil, and salt. Step 3: Halve the eggplants, make small cuts in the flesh, season with oil, and coat with breadcrumbs before baking in the oven for 25 minutes at 185°C (after turning the oven off for another 25 minutes). Step 4: Shell the mussels, place 2 or 3 in each shell, coat with the same breadcrumbs, and bake at 200°C for 5 minutes. Step 5: Serve the mussels and eggplant on the same plate.
- Vote for Chef Moreno Cedroni's Baked Mussels and Eggplant recipe.
The celebratory menu draws on his childhood life and includes a declaration of love to his wife, "Childhood Memories and Mariella," a distillation of his cooking with recipes from the past reimagined with a modern maturity. Each dish is accompanied by an anecdote.
Regarding the mussels and eggplant recipe, the chef explains: "My grandmother used to make fish au gratin every Sunday, and mussels and eggplant were her signature dish. I make them every time I have friends over: it reminds me of that festive atmosphere."
