Mussels au gratin

  • 4 persons
  • cooking time:20 min
  • difficulty


  • 35 1/2 -ounce fresh mussels in the shell, cleaned
  • 2 tbsp peanut oil
  • 1 shallot, cut into rings
  • 1 sprig of parsley, coarsely chopped
  • 2 tbsp dry white wine
  • 3 tbsp parsley, finely chopped
  • 2 garlic cloves, chopped
  • 3 tbsp panko (Japanese breadcrumbs) or breadcrumbs
  • 2 tbsp olive oil
  • pepper
  • salt

How to prepare

The soft mussel meat with the crispy breadcrumbs are a delicious combination!


  • 1 Take a saucepan, pour in the oil and put on high heat. Put in the shallot rings and parsley. Grind a lot of pepper on top. Stir well until the rings have become glassy. Now add the white wine and immediately after that the mussels. Put a lid on the pan. Spoon the mussels every now and then until they are all open. Sieve the mussels and collect the liquid. Discard mussels that have remained closed.
  • 2 Halve the mussels by taking only the shell halves that contain the mussel flesh. Discard the empty shell halves.
  • 3 Mix the parsley, garlic and breadcrumbs well together in a bowl. Place the shells together in an oven dish and sprinkle some of the mixtures over each mussel. Then add with a teaspoon some of the cooking liquid and a few drops of olive oil.
  • 4 Turn on the oven grill and place the mussels underneath as soon as the grill is warm. Keep a close eye on the mussels because they are ready in no time. Remove them when the top layer has become crispy. Count on 23 minutes, depending on the distance from the grill.