{"id":21794,"date":"2025-07-20T17:30:37","date_gmt":"2025-07-20T14:30:37","guid":{"rendered":"https:\/\/www.recetas-es.top\/?p=21794"},"modified":"2025-07-20T17:30:37","modified_gmt":"2025-07-20T14:30:37","slug":"mejillones-gratinados","status":"publish","type":"post","link":"https:\/\/www.recetas-es.top\/?p=21794","title":{"rendered":"Mejillones gratinados"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Los mejillones gratinados son un cl\u00e1sico aperitivo de mariscos que siempre triunfa. Son tan deliciosos que nunca se tienen suficientes.<br>Esta receta es la t\u00edpica de Apulia de mi abuela, con un rebozado sencillo pero sabroso de pan rallado, ajo, perejil y queso pecorino.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El secreto est\u00e1 en abrir los mejillones crudos, filtrando su agua, que luego ser\u00e1 utilizada para cocinarlos.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2024\/07\/IMG_9639-960x1253.jpg\" alt=\"mejillones gratinados\" class=\"wp-image-22337 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 960px; --smush-placeholder-aspect-ratio: 960\/1253;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/blog.giallozafferano.it\/piovonoricette\/wp-content\/uploads\/2024\/07\/IMG_9639-960x1253.jpg\" alt=\"mejillones gratinados\" class=\"wp-image-22337\"\/><\/noscript><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dificultad<strong>Muy f\u00e1cil<\/strong><\/li>\n\n\n\n<li>Costo<strong>Econ\u00f3mico<\/strong><\/li>\n\n\n\n<li>Tiempo de preparaci\u00f3n<strong>40 minutos<\/strong><\/li>\n\n\n\n<li>Tiempo de cocci\u00f3n<strong>12 minutos<\/strong><\/li>\n\n\n\n<li>Porciones<strong>4<\/strong><\/li>\n\n\n\n<li>M\u00e9todo de cocci\u00f3n<strong>Horno<\/strong><\/li>\n\n\n\n<li>Cocina<strong>italiano<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">1&nbsp;kg de&nbsp;<strong>mejillones<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">120&nbsp;g&nbsp;<strong>de pan rallado duro<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">60&nbsp;g&nbsp;<strong>de pecorino<\/strong><strong>ajo&nbsp;<\/strong>al gusto<strong>perejil&nbsp;<\/strong>al gusto<strong>aceite de oliva virgen extra&nbsp;<\/strong>qb<strong>pimienta&nbsp;<\/strong>al gusto<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pasos<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Para preparar los&nbsp;&nbsp;<strong>mejillones gratinados<\/strong>&nbsp;&nbsp;comenzamos&nbsp;<strong>&nbsp;limpiando los mejillones.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rasparlos para&nbsp;&nbsp;<strong>eliminar cualquier alga restante<\/strong>&nbsp;&nbsp;(yo uso un mejill\u00f3n para luego frotar la superficie de todas las dem\u00e1s).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Quitamos la pesta\u00f1a lateral<\/strong>&nbsp;&nbsp;(biso) tirando de ella con fuerza.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">De vez en cuando los colocamos en un&nbsp;<strong>&nbsp;recipiente con agua fr\u00eda<\/strong>&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;Una vez limpios, para respetar al 100% la receta de Apulia&nbsp;<strong>, los mejillones deben abrirse crudos<\/strong>&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Deslizamos las conchas una sobre otra e introducimos un peque\u00f1o cuchillo de punta lisa en el hueco creado por este movimiento.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Damos la vuelta a la v\u00e1lvula con el cuchillo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El mejill\u00f3n se abrir\u00e1 en dos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Utilizando siempre el cuchillo, deslizamos el molusco sobre una sola valva y eliminamos la otra.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Puedes comprarlos ya abiertos en la pescader\u00eda o abrirlos en el fuego muy r\u00e1pidamente (no es necesario que est\u00e9n completamente cocidos).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ponemos el pan rallado, desmenuzado a mano o picado a cuchillo, en una batidora.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Licuar hasta obtener migas con una consistencia m\u00e1s gruesa que el pan rallado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A\u00f1ade el perejil, un trocito de ajo, el queso pecorino y tres cucharadas de aceite.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vamos a mezclarlo de nuevo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rellene los mejillones, dispuestos en una fuente para horno, con el pan rallado. Termine con un poco del agua de cocci\u00f3n filtrada, una pizca de pimienta y un chorrito de aceite.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coc\u00ednalas en un horno est\u00e1tico precalentado a 200\u00baC durante unos 12-15 minutos, en la parte m\u00e1s alta debajo del grill.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Deben quedar dorados pero a\u00fan jugosos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Consejo:&nbsp;<\/strong>&nbsp;Los mejillones gratinados no deben cocinarse con antelaci\u00f3n ni recalentarse en la comida, ya que quedar\u00e1n gomosos. Sin embargo, pueden prepararse con unas horas de antelaci\u00f3n (conserv\u00e1ndolos en el refrigerador) y gratinarse en el \u00faltimo momento.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los mejillones gratinados son un cl\u00e1sico aperitivo de mariscos que siempre triunfa. Son tan deliciosos que nunca se tienen suficientes.Esta receta es la t\u00edpica de Apulia de mi abuela, con [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":21795,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-21794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mejillones gratinados - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.recetas-es.top\/?p=21794\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mejillones gratinados - Recetas Simple\" \/>\n<meta property=\"og:description\" content=\"Los mejillones gratinados son un cl\u00e1sico aperitivo de mariscos que siempre triunfa. 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