Mussel au Gratin

Serving Size: 48 – 60 mussels on the half shell


Mussels, raw
907 g (2 lbs)
Parmesan cheese, shredded
60 ml (1/4 cup)
450 g (1 lb)
Bread crumbs
1 Lt (4 cups)
Garlic cloves, minced
4 large
Parsley, minced
30 ml (2 tbsp)
Fresh thyme, minced
30 ml (2 tbsp)
Fresh chives, minced
30 ml (2 tbsp)
Parmesan cheese, finely grated
80 ml (1/3 cup)
Unsalted butter, melted
15 ml (1 tbsp)


  • Cover and steam mussels in a small amount of water (1 cm in pot) until open (about 5 – 8 minutes). Drain the mussels, saving the liquid. Strain liquid through cheesecloth. Set aside. Remove mussels from shells, saving half the shells.
  • Topping: Fry the bacon until crisp. Drain on paper towel. Crumble finely. Mix together breadcrumbs with garlic, parsley, thyme, chives, grated parmesan cheese, butter, and crumbled bacon. Add enough reserved mussel liquid to moisten.
  • Place mussels back in the half shells and top with breadcrumb mixture.  Arrange the shells on a cookie sheet, sprinkle with shredded parmesan cheese and broil 3 – 4 minutes or until tops are browned.

Note: This recipe makes a lot of topping. Either cut recipe in half or freeze the extra. It is delicious and makes a great topping on cod au gratin.

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