Baked Mussels with Garlic and Parsley Gratin
These crispy garlic and parsley baked mussels are a flavorful seafood appetizer or light main dish. Topped with a golden herbed breadcrumb crust, they’re perfect for entertaining or a special dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Category: Appetizer, Seafood Dish
- Method: Stovetop + Baking
- Cuisine: French
Ingredients
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1.5 kg (about 3.3 lbs) fresh mussels
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3 garlic cloves, finely minced
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1 small bunch of flat-leaf parsley, chopped
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50 g (3.5 tbsp) butter
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50 g (½ cup) breadcrumbs (panko or classic)
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40 g (⅓ cup) grated parmesan (optional, for extra flavor)
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2 tablespoons olive oil
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1 shallot, finely chopped
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100 ml (⅓ cup + 1 tbsp) dry white wine
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Salt
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Pepper
Instructions
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Clean and cook the mussels:
Rinse the mussels, scrub the shells, and remove the beards. In a large pot, sauté the shallot in a bit of butter. Add the mussels and white wine. Cover and cook over high heat for 5–7 minutes until the mussels open. Drain, discard any unopened ones, and remove one half of each shell (keep the half with the mussel). Arrange the mussels in a baking dish. Optionally, strain and reserve the cooking liquid. -
Make the topping:
Melt the butter in a small saucepan. Add the garlic, then stir in the breadcrumbs, parsley, olive oil, salt, pepper, and grated parmesan if using. Mix until it becomes a slightly moist crumb texture. Add a spoonful or two of the mussel cooking liquid for more flavor if desired.
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Gratinate:
Preheat your oven to 200°C (392°F) with the grill or fan-forced setting. Spoon a little topping onto each mussel. Bake for 8–10 minutes, or until golden and crispy on top.
Notes
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You can prep the mussels ahead and bake them just before serving.
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Use panko for an extra-crispy finish.
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Add a pinch of paprika or chili flakes for heat.
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Serve with a squeeze of lemon and crusty bread on the side.
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Filtered cooking liquid adds depth—use sparingly so it doesn’t make the topping soggy.