Mussel gratin recipe

Mussel gratin recipe

Enjoy the evocative flavours of the sea with this mussel dish, serving 4 as a starter.


  • 1 cup (70g) fresh breadcrumbs
  • 100ml extra virgin olive oil
  • 2 tbs chopped flat-leaf parsley leaves, plus extra 1/2 cup loosely packed leaves
  • 2 garlic cloves, crushed
  • 1 long red chilli, seeds removed, finely chopped
  • Finely grated zest and juice of 1 lemon
  • 1 fennel, shaved (we used a mandoline), fronds reserved
  • 1kg pot-ready mussels
  • 1/2 cup (125ml) dry white wine


  • 1. Preheat oven grill to high heat.

  • 2. To make the crumb mixture, place breadcrumbs, 1/4 cup (60ml) oil, parsley, garlic, chilli and lemon zest in a bowl and stir to combine.

  • 3. To prepare the salad, half fill a large bowl with iced water and add half lemon juice. Add shaved fennel, fennel fronds and extra parsley, and stand for 5 minutes for fennel to crisp up. Drain.

  • 4. Heat a large saucepan with a fitted lid over high heat and add mussels and wine. Cover and cook, shaking pan regularly, for 3 minutes or until mussels start to open. Using tongs, transfer mussels to a baking tray as they open, discarding any that do not open. Discard liquid and empty side of shells. Spoon 1 tbs crumb mixture over each mussel. Grill, checking regularly, for 3-4 minutes or until golden and crisp.

  • 5. In a large bowl, toss fennel mixture, remaining lemon juice and remaining 2 tbs oil until just combined. Transfer to a serving bowl alongside mussels to serve.

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