Garlic butter mussels are a delicious seafood dish that really highlight the flavor of fresh mussels. With a rich garlic butter sauce topped with crispy breadcrumbs and cheese, they make for a wonderful meal any night of the week.
This recipe addresses the common issues of unclean mussels and lack of flavor in traditional seafood dishes, providing clear instructions and tips for success.
Sometimes, cooking mussels can feel daunting, especially when it comes to ensuring they’re safe to eat and not overcooked. I’ve had my fair share of closed shells that made me second-guess myself, but this recipe takes away that worry with straightforward steps.
This recipe is easy, taking just about 30 minutes from start to finish, so it fits right into a busy evening. The combination of white wine and garlic gives these mussels a rich, satisfying flavor that you’ll find yourself craving.
If you want to give your seafood dinner a twist, try serving it alongside my garlic herb butter swim biscuits. They’ll soak up all that tasty sauce!
Table of contents
Why You Will Love This Recipe
- Rich, Flavorful Sauce , The garlic butter sauce infuses the mussels with a robust flavor that creates a savory experience, making every bite packed with deliciousness.
- Crispy, Golden Topping , The combination of breadcrumbs and Parmesan creates a crunchy layer on top, providing that sought-after texture contrast that makes this dish memorable.
- Quick Cooking Time , With just 30 minutes from start to finish, this dish is a great option for a weeknight dinner, offering a gourmet experience without a long wait.
- Fresh Ingredient Appeal , Using fresh mussels and herbs, along with zesty lemon, brings a bright flavor that transports you to a coastal eatery, right in your own kitchen.
Garlic Butter Mussels Au Gratin
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Seafood
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Delicious garlic butter mussels au gratin baked to perfection with a crispy breadcrumb topping.
Ingredients
- 1 kg (2.2 lb) fresh mussels, cleaned and scrubbed, discard any that do not close when tapped
- 125 ml (4.2 fl oz) white wine
- 50 g (1.8 oz) fresh breadcrumbs, preferably fine panko
- 50 g (1.8 oz) Parmesan cheese, freshly grated
- 1 clove garlic, crushed (do not finely chop)
- Small bunch fresh parsley, finely chopped
- Zest of 1 lemon
- 3 tablespoons (45 ml) melted salted butter
- Sea salt, to taste (optional)
- Black pepper, to taste (optional)
- 1 red chili, optional for heat
- Lemon wedges and fresh parsley, to serve
Instructions
- Step 1: Preheat your oven to 450°F (230°C) to allow the breadcrumb topping to crisp up nicely and form a golden crust.
- Step 2: Place the cleaned mussels into a deep saucepan with the white wine. Tap any open mussels; discard those that do not close as they are unsafe to eat.
- Step 3: Cover the pan and bring to a boil over high heat. Cook the mussels for 3 to 4 minutes until the shells open, shaking the pan gently halfway through to encourage even cooking.
- Step 4: Remove the pan from heat and let the mussels cool for 5 minutes to prevent burns and ease handling.
- Step 5: In a mixing bowl, stir together breadcrumbs, Parmesan, crushed garlic, chopped parsley, lemon zest, and melted butter. Season with salt and black pepper if desired. If the mixture seems dry, add an extra tablespoon of melted butter for richness.
- Step 6: Discard any unopened mussels after cooking. Remove the top shell from each opened mussel carefully, making sure the mussel meat stays in the bottom shell. Arrange the prepared mussels on a baking tray.
- Step 7: Spoon the breadcrumb mixture evenly over each mussel, covering the surface completely to create a flavorful crust.
- Step 8: Place the tray in the preheated oven for 6 to 7 minutes or until the topping turns golden brown. Watch the mussels carefully; if the breadcrumbs brown too quickly, loosely cover the tray with aluminum foil after 4 minutes to prevent burning.
- Step 9: Serve immediately with lemon wedges and fresh parsley for brightness. Pair with gluten-free garlic bread or a fresh green salad to soak up the garlic butter sauce. Roasted asparagus or zucchini are also excellent sides.
Notes
- Room Temperature: Store leftovers in an airtight container for up to 4 hours. Do not leave longer to avoid spoilage risks.
- Refrigeration: Keep leftovers in an airtight container at 4°C or below for up to 2 days. Reheat gently before serving.
- Freezing: Cool mussels completely before transferring to a freezer-safe container or bag. Freeze at −18°C for up to 2 months. Thaw in refrigerator overnight before reheating.
- Choose fresh, live mussels with tightly closed shells and scrub them thoroughly to remove grit.
- Use fresh garlic crushed rather than finely chopped to avoid burning in butter.
- Freshly grate Parmesan cheese for the best melt and texture; avoid pre-grated versions.
- Prefer fine panko breadcrumbs for a crisp topping that will not get soggy when baked.
- If breadcrumbs brown too fast, cover lightly with foil after 4 minutes of baking.
- Overcooking mussels causes toughness; bake only until topping is golden, about 6-7 minutes.
- Shake the pan lightly while cooking mussels to ensure even heat distribution and opening.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mussels: Choose fresh, live mussels with tightly closed shells for the best flavor and quality. Make sure to scrub them thoroughly to remove any grit.
- Garlic: Fresh garlic works best. Use a knife to finely chop it, rather than a crusher, to prevent burning in the hot butter.
- Butter: I recommend using salted butter for added richness and flavor. It helps create that creamy garlic sauce you’ll love.
- Parmesan cheese: Freshly grated is best for a fuller flavor and perfect melt. Avoid pre-grated versions as they can be dry and lack proper texture.
- Breadcrumbs: Use fine, panko breadcrumbs for a crispy topping that bakes beautifully without getting soggy. It adds that delightful crunch!
- Fresh parsley: Bright green and vibrant parsley adds a pop of color and freshness. Make sure it’s clean and chopped finely for even distribution.
- Mussels: Choose fresh, live mussels with tightly closed shells for the best flavor and quality. Make sure to scrub them thoroughly to remove any grit.
- Garlic: Fresh garlic works best. Use a knife to finely chop it, rather than a crusher, to prevent burning in the hot butter.
- Butter: I recommend using salted butter for added richness and flavor. It helps create that creamy garlic sauce you’ll love.
- Parmesan cheese: Freshly grated is best for a fuller flavor and perfect melt. Avoid pre-grated versions as they can be dry and lack proper texture.
- Breadcrumbs: Use fine, panko breadcrumbs for a crispy topping that bakes beautifully without getting soggy. It adds that delightful crunch!
- Fresh parsley: Bright green and vibrant parsley adds a pop of color and freshness. Make sure it’s clean and chopped finely for even distribution.
Recipe Tips
- If mussels do not open after cooking, discard them as they are unsafe to eat. This usually happens if they were dead before cooking.
- When breadcrumbs brown too quickly during baking, cover the dish loosely with aluminum foil after 4 minutes. This prevents burning while allowing the mussels to cook fully.
- If mussels are overcooked, they may become tough. Monitor them closely, removing them from the oven once the breadcrumbs are golden after about 6-7 minutes.
- For uneven heating, shake the pan gently halfway through cooking. This promotes even cooking and ensures all mussels open properly.
- If the breadcrumb topping feels too dry, mix in an extra tablespoon of melted butter before application. This gives a richer texture and flavor to the topping.
Serving Suggestions
Serve garlic butter mussels with a side of gluten-free garlic bread or a fresh green salad for added crunch. Roasted asparagus or zucchini are excellent accompaniments to soak up the garlic butter sauce.
Add garlic butter mussels to a seafood pasta dish or combine with risotto for a hearty meal. Use them as a topping for a savory flatbread or in a seafood stew for extra flavor.
Top garlic butter mussels with fresh parsley or a squeeze of lemon juice for brightness. A drizzle of balsamic reduction or a spicy marinade can provide an interesting twist on the flavors presented in this dish.
Recipe variations
- You can use fresh mussels weighing 1 kg as the base ingredient for this garlic butter mussels au gratin recipe to achieve authentic flavor and texture.
- Add 3 tablespoons melted butter mixed with 50 g fresh breadcrumbs, 50 g grated Parmesan, 1 clove crushed garlic, chopped parsley, and lemon zest for a flavorful topping.
- Either white wine (125 ml) or a substitute like water with a splash of lemon juice can be used to steam the mussels before baking.
- If using this recipe for more servings, double the mussels to 2 kg and adjust the breadcrumb mixture to 100 g each of breadcrumbs and Parmesan cheese.
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How to Store?
To keep your Garlic Butter Mussels au Gratin fresh and delicious, follow these storage tips:
Room Temperature: Place leftovers in an airtight container and keep at room temperature. Consume within 4 hours to avoid spoilage risks.
Refrigeration: Store in an airtight container in the refrigerator at 4°C or below for up to 2 days. Reheat gently before serving.
Freezing: Transfer cooled mussels to a freezer-safe container or bag. Freeze at −18°C for up to 2 months. Thaw in refrigerator overnight.
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