Mussels with Garlic and Parsley


  • 3 lbs mussels, scrubbed
  • 2/3 cup fresh white bread crumbs
  • 2/3 cup chopped parsley
  • 3 garlic cloves, minced
  • kosher salt and black pepper to taste
  • 7 tbs extra virgin olive oil
  • 2 tbs fresh Parmesan cheese, grated
  • lemon wedges for serving


  • Place mussels in a large sauce pan containing 1 inch of boiling water.
  • Cover and cook over high heat until the mussels are open, about 5 minutes. Discard any mussels that do not open. Reserve and strain the cooking liquid.
  • Mix together the bread crumbs, parsley, garlic and pleanty of black pepper and a dash of salt.
  • Add the oil and 1/4 cup of the strained cooking liquid. Mix well, taste, then adjust seasoning if necessary.
  • Discard the empty half shell from each mussel.
  • Place the mussels in their half shell on two baking sheets.
  • With your fingers, pick up a good pinch of the bread crumb mixture and press it down on each mussel, covering it well and filling the shell.
  • Sprinkle with Parmesan and bake in a preheated 450 degree oven for about 10 minutes, reversing the baking sheets halfway through cooking.
  • Serve with lemon wedges and crusty french bread.

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