Hot Mussels on the Half-Shell


Preparation info

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About


  • 2 pounds mussels
  • 2 tablespoons olive oil
  • ½ cup coarse bread crumbs
  • 2 garlic cloves, minced
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped thyme
  • pinch of cayenne
  • Salt and pepper
  • Lemon wedges


    Heat the oven to 400°F, with a rack in the upper third. Scrub and debeard the mussels.

    Heat 1 tablespoon of the olive oil in a wide deep skillet over high heat. Add the mussels, cover, and let steam open, 3 to 4 minutes. Let cool, then remove and discard the top shells, leaving the mussels attached to their remaining half-shells. Place the mussels on a baking sheet.

    In a small bowl, stir together the bread crumbs, garlic, parsley, thyme, and cayenne. Season with salt and pepper and stir in the remaining 1 tablespoon olive oil. Top each mussel with a generous spoonful of the mixture.

    Bake until the crumbs are golden, about 10 minutes. Serve the mussels with lemon wedges and eat them straightaway.