Baked Mussels

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

1 ½ kg mussel (s), (mussels), as large as possible
8 tablespoon oil, half neutral, half olive oil
2 cloves garlic)
2 tablespoon parsley, chopped
5 tablespoon breadcrumbs, freshly grated
Salt and pepper, black from the mill
Oil for the mold

Instructions

Carefully select the mussels and throw away any opened mussels. Brush the closed mussels thoroughly under running water and remove the beards. Drain on a colander.
Put 2 tablespoons of oil in a large saucepan, add the dripping wet mussels and heat until all the mussels have opened. Break open the shells, remove the inner beard and peel off the upper shell of the clams.
Peel the garlic cloves, weigh them finely and mix with the parsley, breadcrumbs, the remaining oil and salt and pepper. Set the oven to 200 &

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.