Recipes 10

Roasted Mussels with Garlic-Butter Crumbs

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  • 2- pounds fresh mussels washed and scrubbed (if frozen, thaw before using)
  • 1 cup low-sodium vegetable broth
  • 4 tablespoons butter
  • 3 garlic cloves minced
  • 1 teaspoon finely chopped rosemary leaves from about 1 sprig
  • 1 cup panko crumbs
  • salt and fresh ground pepper to taste
  • chopped fresh parsley for garnish


  • Preheat oven to 500F.
  • Lightly grease a baking sheet with cooking spray and set aside.
  • Add vegetable broth to a soup pot and bring to a boil.
  • Add the mussels; cover with a lid and continue to cook over high heat for 4 minutes, or until they open.
  • Remove from heat.
  • Using a slotted spoon, transfer mussels to previously prepared baking sheet.
  • Discard the empty half of each shell.
  • Spoon a drizzle of the cooking broth over each shell and set aside.
  • Melt butter over medium-heat in a nonstick skillet.
  • Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
  • Stir in the rosemary, and continue to cook for a few more seconds.
  • Remove from heat.
  • Add panko crumbs, salt and pepper; stir until moistened and well combined.
  • Spoon prepared crumbs over the mussels.
  • Transfer to oven and bake for 4 minutes.
  • Remove from oven.
  • Garnish with chopped fresh parsley.
  • Serve.

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