Omelette de Moules

Mussel Omelet

One of the lightest and tastiest luncheon dishes, it is also one of the easiest to prepare. Served with a tossed salad and followed by a light dessert, it makes for a lively and inexpensive meal you can prepare all year round.


  • 2 pounds mussels (there will be about 24 good mussels left after the bad ones have been sorted out)
  • 8 eggs
  • 2 tablespoons chopped parsley
  • salt
  • freshly ground pepper
  • 2 tablespoons olive oil


Scrub the mussels and remove the beards with your fingers. Place them in a bowl of cold water for 10 minutes. Discard all the mussels that have opened and place the rest in a heavy-bottomed pan. Cover and cook for about 5 minutes, tossing once. Remove from heat and let cool. Discard the shells and place the mussels in a bowl. With a pair of kitchen shears, cut each mussel into two or three pieces.

Beat the eggs in a large bowl. Add the mussels, parsley, and salt and pepper.

Heat the olive oil in a frying pan. Add the omelet mixture and cook for a few minutes, shaking gently. Slide the omelet onto a warm dish and sprinkle with a little olive oil.