Garlic Butter Mussels au Gratin
Herby, buttery, crumbed mussels are a French delight. Perfect as party snacks, these tasty Garlic Butter Mussels disappear in a flash!
I long to be back at the seaside. Don’t get me wrong—I love living in Germany, but I grew up always in sight of the sea, and I miss the ocean more than anything.
Whenever I am at the seaside I make the most of it by eating as much fresh seafood as possible, soaking up all those deliciously fresh flavours, and today I’m cooking an old favourite, Garlic Butter Mussels.
Mussels au Gratin or Cozze al Forno as they are known in Italy, are so simple to prepare and packed with big flavour.
Mussels are gently steamed open in white wine, then topped with breadcrumbs loaded up with Parmesan cheese, garlic, lemon and fresh parsley. I am drooling just thinking about it!
These mussels make an excellent starter or appetiser for a party, or a romantic meal for two.
I like to serve them with some crusty fresh baguette and some garlicky aïoli for dipping and a glass of crisp white wine, preferably sitting at a table looking down on the Mediterranean! Well, I can dream anyway.
FREQUENTLY ASKED QUESTIONS
Can I make mussels au gratin in advance?
They are best made on the day, though you can steam the mussels 24 hours in advance and keep chilled.
Can I double the recipe to feed more people?
Absolutely! Double all ingredients.
Do I have to use wine in this recipe? I don’t drink alcohol!
No, you can replace it with water or orange juice. I would add a teaspoon or so of apple cider vinegar to the water to replace the acidity of the wine.
GARLIC BUTTER MUSSELS AU GRATIN Recipe
Garlic Butter Mussels au Gratin
Mussel au gratin or as the Italians call them Cozze al Forno are a fantastic starter or light meal for two. So quick and easy to prepare they are packed with Mediterranean flavour.
Ingredients
- 1 kg fresh mussels, cleaned
- 125 ml white wine
- 50 g fresh breadcrumbs
- 50 g Parmesan, grated
- 1 clove garlic, crushed
- small bunch fresh parsley, finely chopped
- zest of 1 lemon
- 3 Tbsp butter, melted
- sea salt and black pepper
optional:
- 1 red chilli, finely diced
to serve:
- 1 lemon, in wedges
- fresh parsley
Instructions
- Heat the oven to 230°C 450°F / Gas 8. Place the mussels in a deep saucepan with the white wine, discarding any that will not close. Cover, bring to the boil and cook over high heat for 3-4 minutes, shaking gently from time to time until all the mussels have opened. Allow to cool for 5 minutes.
- Meanwhile, stir together the breadcrumbs, Parmesan, garlic, parsley, lemon zest and butter. Season the breadcrumbs with salt and pepper.
- When the mussels have opened, pick them out of the pot, discarding any that have not opened. Remove the top shell and place each on a large baking tray.
- Spoon over enough of the breadcrumb mixture to cover each mussel then transfer to the oven for 6-7 minutes until the breadcrumbs are golden brown. Keep an eye on them to make sure they don’t overcook.
- Serve immediately with lemon wedges, fresh parsley and baguette.
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Nutrition
Calories: 1053kcal | Carbohydrates: 56g | Protein: 99g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 2505mg | Fiber: 3g | Sugar: 5g
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
