Cozze Gratinate by Roberta Muir

If you’ve never had the opportunity to read Roberta Muir’s blog, Be Inspired Food-Wine-Travel, you are indeed missing out. Not only is Roberta’s website brimming with amazing recipes you can sink your teeth into, she also runs some pretty amazing food and wine tours. While some are here in Australia, there is also the opportunity to travel internationally to satisfy your foodie cravings.

And so, we’d love to present to you Roberta’s recipe that she paired with our 2023 Special Release Rose.

Cozze gratinate, often called mussels au gratin, is a recipe that busts the myth that seafood and cheese don’t go together in Italian cuisine. I don’t always love mussels, but when I have them like this in southern Italy, with a crunchy, cheesy breadcrumb topping, I love them. Mussels au gratin are delicious as finger food for a party and a simple, tasty starter anytime. A good parmesan cheese – Grana Padano, young Parmigiano-Reggiano or an Italian pecorino – combine with the mussel cooking liquor to give these cozze gratinate a delicious umami hit, while the parsley and lemon zest add a touch of freshness. Pour a glass of Italian-inspired De Iuliis Sangiovese Rosé Special Release and take a vicarious Italian holiday.

Serves 2 as a starter