Description
Delicious garlic butter mussels au gratin baked to perfection with a crispy breadcrumb topping.
Ingredients
Scale
- 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