Crunchy baked mussels

Crunchy baked mussels

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(6 ratings)

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…

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



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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, questions and tips

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19th Nov, 2013
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.
30th Sep, 2012
i did this slightly differently with lemon and basil and used olive oil instead of the butter and it was delicious !!!
15th May, 2012
Delicious, quite a bit of prep but great you can make in advance.
21st Dec, 2016
I don't know 'quite a bit of prep' comes in. There's hardly anything to do.
16th Sep, 2011
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
21st Dec, 2016
I find this most interesting and will follow it up.
27th Aug, 2010
Very good can be made well in advance and just finished off before serving - excellent as an aperitif for a large group of people.
9th May, 2010
First time I ever handled mussels - had great fun with it and a perfect reward at the end :D
12th Aug, 2009
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 :)
Natts Rose
25th Jul, 2009
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.


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