Follow these steps for perfect results
Mussels
large
Butter
room temperature
Shallots
very finely chopped
Garlic
very finely chopped
Parsley
chopped
Salt
Pepper
Baguette
sliced
Prepare the mussels by carefully opening them raw. Use a sharp knife to cut the tendon, ensuring the meat remains on one side of the shell. Discard the empty shell half.
Arrange the mussel halves on a baking sheet, ensuring they are relatively level. Use small balls of dough (flour and water) if needed to stabilize them.
Prepare the herb butter by combining softened butter with finely chopped shallots, garlic, and parsley. Season with salt and pepper. Chill slightly.
Preheat oven to 400°F (200°C).
Place a small amount (about 1/2 teaspoon) of herb butter on each mussel.
Bake for a few minutes, until the mussels are bubbling and the onions/shallots start to turn golden brown.
Serve immediately on a fireproof platter, allowing guests to pick up the mussels individually. Encourage dipping baguette slices into the flavorful juices.
Expert advice for the best results
Ensure mussels are fresh and properly cleaned before cooking.
Don't overcook the mussels, or they will become rubbery.
Serve with extra baguette for dipping.
Everything you need to know before you start
10 minutes
Herb butter can be made ahead.
Serve on a rustic platter or in individual gratin dishes.
Serve with a side salad or crusty bread.
Garnish with extra fresh parsley.
Complements the seafood and herb flavors.
Pairing well with the spices.
Discover the story behind this recipe
A classic French seafood dish.
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