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The appetizer, Regional

Baked mussels with garlic parsley butter

Baked mussels with garlic parsley butter are mussels on the half shell, topped with garlic and parsley butter, then broiled until golden. For 6 people, this takes 35 minutes of active work, and everything is done in the morning except the broiling, which happens right before guests arrive. The recipe is easy, costs about €2.00 per person, and succeeds thanks to garlic chopped very finely and never cooked.

Mussels stuffed with garlic and parsley butter, baked under the broiler until they smell like Brittany and good butter.

Baked mussels with garlic parsley butter
For
6 people
Work
35 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.00
Calories per person
200 kcalcalculated by Kiloach, your weight coach

The garlic parsley butter melts slowly under the broiler and pools in the shell with a raw garlic and fresh parsley scent, without any bitterness from overcooked garlic. The breadcrumbs turn golden on top and add a light crunch against the tender mussel meat. It's a classic from the Brittany coast, simple and generous, that smells like butter and the sea.

This is the perfect appetizer for a dinner party in fall or winter, when mussels are in season and you want something to share by hand, with bread and fingers. Serve them to open a casual family meal before a simple main course, or as the centerpiece of an evening built around small bites.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 15 min
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 1 step

In the morning, make the garlic parsley butter, steam open the mussels with white wine, remove the empty shells, and top them before keeping the tray in the fridge. Right before guests arrive, broil the tray for a few minutes until the butter bubbles. Serve immediately on a warm platter, with bread and napkins within reach.

The ingredients

6 people

Fish counter

  • Blue mussels 1.5 kg

Dairy

  • Softened butter 150 g

Fruits and vegetables

  • Garlic 4 cloves
  • Flat leaf parsley 1 bunch
  • Shallot 1

Pantry

  • Breadcrumbsoften in the pantry 4 tbsp
  • Dry white wine 10 cl
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks, Lactose, Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the softened butter with the crushed garlic, chopped parsley and shallot, breadcrumbs, and pepper. 10 min

    Chop the garlic very finely so it spreads evenly without any bite.

  2. Rinse the mussels, discard any that stay open, then steam them open over high heat with the white wine. 5 min

    Cover the pot and shake it, they all open within a few minutes.

  3. Remove the empty half shell from each mussel, keep the mussel on the other half, and arrange them on a baking sheet.

    Discard any mussels that didn't open during cooking.

  4. Top each mussel with a small knob of garlic parsley butter and keep the tray in the fridge.

    Cold butter spreads evenly and melts slowly in the oven.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Broil until the butter bubbles and the breadcrumbs turn golden. 5 min

    Watch closely, the top browns in two to three minutes.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve right away on a warm platter with napkins.

    Have bread ready to soak up the garlic parsley butter left in the shells.

Our tips to get it right

  • Pick blue mussels that are tightly closed and feel heavy, they hold more meat and less water than standard farmed mussels.
  • Always make a bit more garlic parsley butter than you need, it freezes well rolled into a log for your next recipe.
  • Arrange the mussels on a bed of coarse salt on the baking sheet, it keeps them steady so they don't tip over and lose their butter while baking.

The variations

  • Swap part of the butter for garlic flavored cream cheese for a creamier topping that's lighter on pure butter.
  • For a spicier version, add a pinch of Espelette pepper to the garlic parsley butter before topping the mussels.
  • If you're short on time, make the garlic parsley butter the night before, so all that's left is opening the mussels and broiling them the day of.

What to serve it with

  • Crusty bread to soak up the butter
  • A glass of chilled Muscadet
  • A simple green salad afterward

Storage

Baked mussels are best eaten the same day, right after broiling. If needed, keep the prepared but unbaked tray in the fridge for up to 24 hours, covered with plastic wrap. They don't freeze once cooked.

Questions about this recipe

Can I use mussels that are already shelled and ready to go?

Yes, you can use frozen or fresh half shell mussels, which skips the opening step entirely. Just top each one with a knob of garlic parsley butter before broiling.

How do I keep the butter from spilling out of the shell?

Use cold, firm butter when topping the mussels, it melts more slowly and stays put in the shell. Also avoid overfilling each shell.

How many mussels should I plan per person as an appetizer?

For a dinner party appetizer, plan on 8 to 10 baked mussels per person, about 250 grams of mussels before cooking. With 1.5 kg for 6 people, everyone gets a generous share.

Can I use gluten free breadcrumbs instead of regular ones?

Yes, rice or corn based breadcrumbs work well and brown just as nicely under the broiler. The result stays crunchy and the garlic parsley butter flavor doesn't change.

Can baked mussels with garlic parsley butter be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make baked mussels with garlic parsley butter?

Allow 1 h in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in baked mussels with garlic parsley butter?

About 200 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does baked mussels with garlic parsley butter cost?

About €2.00 per person, that's €12.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose, gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Blueberry tart The dessert

Regional

Blueberry tart

  • 45 min of work
  • Prepared the day before
  • Easy, €2.40 per person

410 kcalcalculated by Kiloach

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