Baked Mussels Persillade

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  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
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Rock or sea salt, for baking

2 dozen mussels, shucked

8 cloves of garlic

2 cups picked flat leaf parsley

1/3 cup extra virgin olive oil

Fleur de sel and black pepper, to taste

1/2 cup panko

1 lemon, halved


  1. Pre-heat an oven to 550 degrees. Line a tray with rock salt and place mussels on top. In a food processor, add the garlic, parsley, and olive oil. Puree until smooth and season with fleur del sel and black pepper. Transfer to a bowl and fold in with panko. Generously top each mussel with the topping. Squeeze a little lemon juice on each one and place in the oven. Change the oven to high broiler and cook mussels until brown on top, about 4 to 5 minutes. 
  2. Serve on a platter covered with more rock salt and garnished with parsley sprigs. 
  3. Beverage: Sancerre