Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Great for a romantic dinner for two or an inexpensive appetizer. Choose your mussels carefully as small mussels will not work with this recipe.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.

  • Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.

  • Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.

  • Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.

  • Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.

Nutrition Facts

591 calories; protein 64.3g; carbohydrates 26.3g; fat 22.4g; cholesterol 148.8mg; sodium 1020.1mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/24/2020
I made these mussels, brought them to a family gathering (I bought lots!), I've never had so many compliments on an appetizer! wonderful recipe Read More