Grilled mussels with breadcrumbs and parsley

Grilled mussels with breadcrumbs and parsley

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About this recipe: Mussels topped with breadcrumbs and cooked under the grill are a classic summer starter in Italy. Italians eat them just barely cooked since they become chewy if overcooked.


Serves: 8 

  • 4kg whole mussels
  • 5 tablespoons breadcrumbs
  • 5 tablespoons extra virgin olive oil, or as needed
  • 2 tablespoons chopped fresh parsley

Prep:20min  ›  Cook:5min  ›  Ready in:25min 

  1. If you have whole mussels, carefully open them up with a knife. Discard the empty shell (the one without the mussel attached). Collect and strain the water coming off the mussels.
  2. In a bowl mix breadcrumbs, oil, parsley and any water you caught from the mussels. You have to add enough liquid to have a thick mixture, about 4-5 tablespoons usually works.
  3. Preheat your oven grill. Grease a baking dish with a little oil.
  4. Place the mussels on the prepared baking dish, one close to the other so they don't fall over. Spoon a teaspoon of the breadcrumb mixture on top of each mussels. Cook under the grill for about 4 to 5 minutes. Remove from oven, cool slightly and serve.

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Reviews (1)


Nice idea. I had stale french bread and frozen mussels (without shells. ). The dish worked well with fresh basil instead of fresh parsley and, for an attractive shellfishy look, I did mine in empty scallop shells. I added grated cheddar to stretch the grated parmesan along with the fresh basil. Very tasty. I recommend making the breadcrumb mixture fairly damp so that it spoons well; mine was a bit took stiff. It is good with a drop of dry white wine. - 28 Aug 2016

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