Baked Mussels is a no-fuss appetizer that you can enjoy all summer long ! This recipe has some French influence, as I lived in Paris for more than a year. I must confess that I started to appreciate mussels again in France, as for many years I did not eat mussels at all due to food poisoning.
I am definitely a seafood lover, and this recipe is so delicious that it will conquer every one! This simple mussel gratin combines different layers of textures and flavors. You will be delighted by the light crunchy breadcrumbs coating and the plumpness of the mussels, and you will taste the burst of flavors from the parsley, garlic, and white pepper. A hint of lemon adds freshness for a bite that pops in your mouth!
Why you will love this recipe
– It only requires 6 ingredients and 25 minutes to prep this no-fuss, quick and easy recipe.
– This mussels recipe is a great appetizer for a date night or al fresco get together with friends.
– Mussels are good for you: rich in zinc and selenium, they are also a good source of vitamin B12.
– This recipe is a great summer dish and can be part of a seafood menu.
– Finally, you’ll love this recipe because it includes tips for cleaning mussels and baking them!
Mussels 101 – Buying and Cleaning.
Mussels taste like the ocean, with a mild flavor. They take away from the other ingredients on the plate and are not fishy at all, but rather slightly sweet.
BUYING MUSSELS: Most mussels available in local markets are those varieties that grow abundantly in both the Atlantic and Pacific oceans. Black mussels are larger and take a little longer to cook. New Zealand green-lipped mussels are farm-raised and are exported all over the world. They are larger and meatier than other varieties, so they are tastier to eat. TIP: For this recipe, I used New Zealand mussels and bought them in a vacuum-packed bag which weighs around 2 pounds and yields approximately 24 mussels. TIP : About 20 to 50% of the weight of a bag of mussels is shells. Consider using per person a half-pound of mussels with shells for a medium sized meal. For an appetizer, cut that portion in half.
CLEANING MUSSELS: You’ll need to take extra care to make sure the mussels are clean, because for this reason, farm-raised mussels are safer to eat and also easier to clean. Most mussels you find in stores are farm-raised, which are safer to eat and – here’s the good news – easier to clean, too. Wild, fresh mussels can be full of sand and debris; it all depends on them absorbing dirt from the ocean and keeping the water clean.
Farm-raised mussels arrive fairly clean. However, you should still rinse them off. Put them in a colander, rinse them, and scrub off the impurities with a sponge. Mussels often have a beard, remove it by pulling it out with your thumb and forefinger. It is easy to pull out, alternatively you can remove it with a knife. Now you can proceed as described in the recipe.
How to prepare baked mussels
First, turn on your oven to 450°F (230°C). Gather all the ingredients together: Mussels, bread crumbs, parsley, garlic, EVOO, white pepper, and salt. Mix all the ingredients in a bowl except the mussels. Prepare the mussels and remove the water from the bag. Clean them and remove the beard. Open them and discard the empty half of the shells.
Arrange them on a baking sheet covered with foil. Briskly spread the mixture over all the mussels, making sure they are evenly covered. Drizzle a little olive oil over the seafood.
Cook the mussels in the oven for 15 minutes, then switch to broil for 5-10 minutes until the mussels are golden brown. Remove from the oven and arrange on a serving plate with some additional parsley, lemon wedges and baguette slices.
MANGIA and enjoy!
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Baked Mussels Variations and substitution
I recommend eating this dish as is for the best taste of the mussels. If you are on a gluten-free diet, substitute gluten-free for the breadcrumbs.
If you want to add some cheese, you can add 2-3 tablespoons of parmesan to the mixture. It adds a nutty, creamy flavor. Don’t use more than 2-3 tablespoons or the cheese will overpower the rest of the ingredients.
What to serve with mussels bake
You can serve this seafood dish as an appetizer, followed by seafood pasta like Shrimp Scampi Pasta or Spaghetti with Clams. Accompany it with a side dish like Bright Spring Salad or some Roasted Asparagus.
Which wine to pair with Baked Mussels
I recommend a white wine with a high minerality that pairs well with the saltiness of the mussels. A Sicilian white wine from Etna will be great. This wine has a high minerality due to the volcanic slopes where the grapes are harvested.
Another option that is instead fruitier is a Vermentino from Sardinia. Its notes of white peach and grapefruit reveal undertones of citrus peel that complement the dish well.
Ingredients
- 2 pound mussels in a vacuum bag
- ½ cup breadcrumb
- ⅓ cup parsley finely chopped
- 1 tbsp garlic minced
- ¼ tsp pepper white
- ½ tsp salt kosher
- 1 tbsp olive oil extra virgin
- 1 unit lemon cut in wedges
Instructions
- First, turn on your oven to 450°F (230°C). Gather all the ingredients together: Mussels, bread crumbs, parsley, garlic, EVOO,white pepper and salt.
- Mix all the ingredients except the mussels. Prepare the mussels and remove the water from the bag. Clean them and remove the beard. Open them and discard the empty half of the shells.
- Arrange them on a baking sheet covered with foil. Briskly spread the mixture over allthe mussels, making sure they are evenly covered. Drizzle a little olive oilover the seafood.
- Cook the mussels in the oven for 15 minutes, then switch to broil for 5-10 minutes until the mussels are golden brown.
- Remove from the oven and arrange ona serving plate with some additional parsley, lemon wedges and baguette slices. MANGIA and enjoy!
Nutrition
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