Mussels with sun-dried Tomatoes and Parmesan Crumbs

The dish is quite simple to prepare, but it looks festive and sophisticated. For a spectacular presentation, you need mussel shutters. If they are absent, it can be served in cocotte makers.

Ingredients

• mussels - 0.5 kg
• loaf - 1/8 pcs.
• Parmesan (or Grand Padano) - 30 g
• garlic - 1 clove
• sun-dried tomatoes - 25 g
• olive oil - 50 ml
• basil
• Provencal herbs

Directions

1. Prepare crumb. Bake slices of loaf without crusts in the oven until light golden brown. Let the pieces cool and chop in a food processor or grate. Grate Parmesan on a fine grater.
2. Cut the sun-dried tomatoes into small pieces. Add oil, garlic, grind with a blender until smooth. Rinse the mussels and place in the sinks.
3. Stir prepared crackers with grated cheese and Provencal herbs. You should get a slightly greasy crumb. Pour a teaspoon of crumbs on each mussel, smooth.
4. Bake in an oven preheated to 180 degrees for about 7-8 minutes. Transfer to a serving plate. Top with prepared butter and sun-dried tomatoes. Garnish with thin strips of basil and serve.