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.

Garlic Butter Mussels 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.

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!

Garlic Butter Mussels 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.
Garlic Butter Mussels 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.

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 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.
Garlic Butter Mussels 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.
Garlic Butter Mussels 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.

GARLIC BUTTER MUSSELS AU GRATIN Recipe

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.

Garlic Butter Mussels au Gratin

Jay Wadams
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.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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?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.
Course | Main Course
Cuisine | French
Ⓒ | Jay Wadams
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Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

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5 from 2 votes (2 ratings without comment)

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