Baked Mussels are a quick appetizer to prepare, but tasty and full of flavor. As soon as you put them on the table, they’ll be gone in no time!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10/12 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 14 oz Mussels (frozen without shell)
- 1 cup Breadcrumbs
- 6 cloves Garlic
- 1.1 oz Parsley (freshly chopped)
- 2 pinches Black pepper (ground)
- to taste Olive oil
- 1 teaspoon Coarse salt
Preparation
First, defrost the mussels.
In a pot, put about 200 ml (about 7 oz) of water with a tablespoon of olive oil, once it boils add the coarse salt, then the mussels and let them cook for about a minute.
Drain the mussels, making sure to keep the cooking water aside.
Prepare a mix of breadcrumbs, chopped parsley, finely chopped garlic, and pepper (optional).
Put 4 or 5 mussels in each scallop shell (I also used mussel shells) and cover them well with the breadcrumb mix.
Place the shells on the oven tray, pour two teaspoons of the reserved mussel cooking water over each shell, trying to spread it evenly over the breadcrumbs, drizzle with a bit of olive oil.
Bake in the oven at 350°F for 10 minutes, browning them at the end of cooking.
Notes
Be sure to cover the mussels well with the breadcrumb mix, otherwise they risk burning.
Don’t throw away the mussel cooking water, as you’ll need to add a little on top of the mussels.
If you liked the Baked Mussels, try other mussel recipes:
Mussel, Cuttlefish, and Chickpea Soup
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