How long can I keep mussels before I need to cook them?

Fresh mussels are best prepared the same day. If you want to keep them, place them in a bowl of cold water and put it in the refrigerator.

How do I know if the mussels are fresh?

Fresh mussels have a closed shell and smell fresh from the sea. Mussels with an open shell should be discarded.

Can I prepare these mussels in the oven in advance for a party?

Absolutely, this is the perfect prep-ahead snack! You can briefly cook the mussels in advance, place them in their shells on the baking tray, and cover them with homemade herb butter. Store them covered in the fridge. When your guests arrive, you only need to slide the dish under a blazing hot grill for 5 to 10 minutes. Enjoy stress-free!

Why do we use panko instead of regular breadcrumbs?

Panko is Japanese breadcrumbs and has a coarser texture than traditional breadcrumbs. This means it absorbs less fat and gives a super crispy, light crunch after gratinating. Combined with grated Parmesan, this creates the ultimate golden crust on your gratinated mussels with herb butter!

Gratinated mussels from the oven

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35min

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Next Level

Want to blow your guests away with an appetizer that is truly next level? Then make these gratinated mussels from the oven. The aroma that wafts up as that butter melts under the hot grill... mmm, pure enjoyment! With a hint of fresh garlic, panko for that irresistible crunch, and a generous grating of Parmesan, you can transform ordinary mussels into a real party dish. Make sure to have some nice fresh bread on hand, because believe me: you will want to dip that melted butter until the very last drop!

Ingredients

What do you need?

Quantity: 4P

The mussels
1 kg mussels
1 large onion finely chopped
1 knob of butter
150 ml dry white wine
2 sprigs of thyme
2 cloves of garlic finely chopped

For the garlic butter
3 cloves of garlic finely grated
Pepper and salt
2 tbsp finely chopped flat-leaf parsley
20 g panko
40 g fresh Parmesan grated
75 g soft butter

1 kg mussels
1 large onion finely chopped
1 knob of butter
150 ml dry white wine
2 sprigs of thyme
2 cloves of garlic finely chopped

3 cloves of garlic finely grated
Pepper and salt
2 tbsp finely chopped flat-leaf parsley
20 g panko
40 g fresh Parmesan grated
75 g soft butter

Preparation method

How do you make this?

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Preheat your oven to grill function and hot air at 230 degrees.

Wash the mussels thoroughly in plenty of water.

Let the knob of butter melt in a pot, sauté the garlic, onion, and thyme. Deglaze with dry white wine.

Add the mussels, put the lid on.

Let them cook on high heat for 3-4 minutes until they just open, remove the mussels from the pot and let them cool slightly.

Once cooled, remove the mussels from the shells. Place half a shell on a baking dish and put the mussel back in. Choose the largest and prettiest shells.

Let the mussel-wine juice reduce until it amounts to about 3 tbsp.

Mix all the ingredients for the butter and strain the mussel-wine juice over the butter. Mix everything well together. Spread the butter over the shells with mussels.

Place them under the grill for 5 to 10 minutes until they are nicely browned and smell heavenly. 😊

Serving pieces of bread is a must!