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Fish, Italy

Italian style baked mussels with oven fries

Italian style baked mussels are mussels opened on the stove, then topped with a breadcrumb, parmesan, garlic and parsley mixture and finished under the broiler. For 4 people, it takes 50 minutes, it's an easy recipe, and it costs about €3.40 per person. The key is a topping that stays just moist, like damp sand, and a quick turn under the broiler so it browns without drying out the mussels.

Mussels baked with breadcrumbs, parmesan and parsley, just like in a seaside trattoria, with crispy oven fries on the side.

Italian style baked mussels with oven fries
Total time
50 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

This dish pairs the briny taste of mussels with the crunch of a golden Italian topping. Breadcrumbs moistened with a bit of cooking liquid and mixed with parmesan form a crust that crackles under the fork, while raw garlic and parsley add a sharp, fresh edge without weighing things down. Crispy oven fries round out the plate without adding another pan to watch.

It's a good pick for a weeknight when you have a little extra time, or for a relaxed Sunday where everyone digs into the same tray. Kids usually enjoy dunking their fries and picking out the most golden mussels. With its Mediterranean flavors, this recipe feels most at home in spring and summer, when you're in the mood for something from the sea.

The ingredients

4 people

Fish counter

  • Mussels 2 kg

Pantry

  • Breadcrumbsoften in the pantry 6 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Grated parmesan 50 g

Fruits and vegetables

  • Flat leaf parsley 1 sprigs
  • Garlic 3 cloves
  • Lemon 1
  • Potatoes 1 kg

Allergens Mollusks, Gluten, Lactose

The step by step recipe

  1. Cut the potatoes into sticks, toss them with 2 tbsp of oil and salt, then spread them on a baking sheet and roast at 220°C. 35 min

    Rinse and dry the sticks well, less starch means a crispier result.

  2. Open the mussels over high heat in a covered pot, then remove the empty half of each shell. 8 min

    Discard any that stay closed after cooking.

  3. Mix breadcrumbs, parmesan, chopped parsley, chopped garlic, 2 tbsp of oil and a little of the cooking liquid.

    The mixture should look like damp sand, not a paste.

  4. Arrange the mussels on a baking sheet and cover each one with the topping.

    Wedge them in with coarse salt so they don't tip over.

  5. Broil them until the top is golden, then serve with the fries and lemon. 5 min

    Stay by the oven, the topping browns in just a few minutes.

Our tips to get it right

  • Pick mussels that are tightly closed and feel heavy for their size, a sign they're still full of seawater and alive.
  • Mince the garlic very finely so it blends evenly into the breadcrumbs, otherwise you end up with sharp little bites.
  • Mix the topping while the mussels and fries are cooking, that way everything lands on the table hot at the same time.

The variations

  • Swap the parmesan for grated Gruyère or cheddar for a milder, less salty topping.
  • For a vegetarian version, spoon the same garlic and parsley breadcrumb mix onto button mushrooms or zucchini slices, then broil until golden.
  • For picky kids, serve the topping on the side as a warm little sauce and keep the mussels plain with the fries.

What to serve it with

  • A glass of dry white wine
  • A green salad with lemon
  • Fresh bread for dipping

Storage

Baked mussels keep for 1 day in the fridge in a sealed container, best eaten quickly since cooked shellfish doesn't last long. They don't freeze well once topped and broiled. Reheat them for a few minutes under the broiler to bring back the crunch, never in the microwave.

Questions about this dish

Can you use frozen, already shelled mussels?

Yes, but the result changes since you lose the half shell that holds the topping. In that case, arrange the mussels in small ramekins before adding the topping and broiling.

How do you know if a mussel is still good before cooking?

A fresh mussel is closed, or closes when you tap it. Throw away any that stay open or have a cracked shell.

Can you make the topping ahead of time?

Yes, you can mix the breadcrumbs, parmesan, garlic and parsley a few hours ahead and keep it in the fridge. Add the oil and cooking liquid right before topping the mussels to keep that sandy texture.

Why do the fries need to cook before the mussels?

Oven fries take 35 minutes, while the mussels and topping take less than 15 minutes total. Starting the fries first means everything finishes hot together instead of juggling two tight cook times.

How long does it take to make Italian style baked mussels with oven fries?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Italian style baked mussels with oven fries?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Italian style baked mussels with oven fries cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, gluten, lactose. Always check the labels of the products you buy.

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