Winter is the right time for shellfish, and this recipe should take you through the season deliciously!

Baked Mussels

Prep time: 30 minutes, cook time 10 minutes

Makes 6 servings


  • 1/2-1 cup panko (for the crisp)
  • 1/2 lb. unsalted European Butter, room temperature
  • 1 shallot, minced
  • 1/2 Tablespoon lemon juice
  • 1/2 cup chopped flat-leaf parsley
  • 4 cloves garlic, finely chopped
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon seas salt or kosher salt
  • 1/2 teasoon Pernod
  • 2 pounds small/medium New Zealand Green Lip Mussels (about 2-4 dozen)
    (They come frozen on the half shell, if you can find them; pre-cooked.)


Preheat the oven to 425°F. Adjust the oven rack to the top position.  Allow mussels to defrost, then cut the “foot” attaching them to the shell.  Place a small dollop of butter inside (under) each of the mussels.

In a bowl, mix all the rest of the ingredients (including remaining butter), except the panko, until blended.  Dollop the mixture onto each mussel.  Sprinkle with panko for a crisping finish.  The panko will absorb the butter from the mixture it is atop.

Bake the mussels just until the panko is crisp and brown, about 10 minutes.

To Serve:

Place mussles on a platter and serve while still warm.

Bon appetit!
Chef Fred

PS: always try new recipes or culinary techniques once before creating an important dinner!!