Crunchy baked mussels

Prep: 25 mins Cook: 4 mins

More effort

Serves 4 as a starter or light main course
This is a great little dish for entertaining as you can pre-cook and stuff the mussels several hours ahead of serving

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal301
  • fat22g
  • saturates13g
  • carbs15g
  • sugars1g
  • fibre1g
  • protein11g
  • salt1.06g
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  • 1kg mussel in their shells



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 50g toasted breadcrumb
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g garlic and parsley butter (See 'Goes well with' below for the recipe)



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. Scrub the mussels and pull off any beards. Rinse in several changes of cold water, then discard any that are open and do not close when tapped against the side of the sink.

  2. Drain the mussels and put in a large pan with a splash of water. Bring to the boil, then cover the pan, shaking occasionally, until the mussels are open – this will take 2-3 mins. Drain well, then discard any that remain closed. Heat grill to high.

  3. Mix the crumbs and zest. Remove one side of each shell, then spread a little butter onto each mussel. Set on a baking tray and sprinkle with crumbs. Grill for 3-4 mins until crunchy.

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Comments (10)

annak19's picture

Lovely, made as part of a tapas night. Made them a little ahead of time and kept them in the fridge prior to cooking. Really simple but have a wow factor for entertaining.

foodlover81's picture

i did this slightly differently with lemon and basil and used olive oil instead of the butter and it was delicious !!!

eilidhrobertson's picture

Delicious, quite a bit of prep but great you can make in advance.

jokamac's picture

If you throw away mussels that have not opened after cooking you are wasting money this is a myth believed to have been started by Jane Grigson in her 1973 publication FISH BOOK.
Nick Ruella a Fish biologist and mussel expert has proved this. Prior to Jane Grigsons book no cookery books had this in them
try looking at the Australian Broadcasting Corporation web site in the science section under Mussel myth an open and shut case

boistizon's picture

Very good can be made well in advance and just finished off before serving - excellent as an aperitif for a large group of people.

Superraisen's picture

First time I ever handled mussels - had great fun with it and a perfect reward at the end :D's picture

I made these for a starter and they went down a treat, very tasty but simple to do and can be prepared well in advance, will be trying these again with parmesan as mentioned above and also would be nice with the chilli, corriander and lime butter for a thai twist :)

kinkey2's picture

Made this with mussels i gatherd on hunstanton beach. they were cooked that night, and it was a delicious change to my usual recipe. will certantly cook this again.

dorothyd's picture

Have made this several times, but I grate some parmesan cheese with the breadcrumbs and put under the grill to brown without butter, excellent and well received by visitors

dylanski's picture

Really, really good! Compliments all round. Extremely quick and tasty meal. Will definitely become a regular.

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