Baked Mussels

This post is all about Baked Mussels Recipe.

This appetizer is one of the favorites in the house. We make baked mussels occasionally though. And it’s what makes it so delicious, something that you don’t eat all the time!

The Bechamel Sauce

It’s also known as white sauce. In this baked mussels recipe, we are going to combine butter, garlic, breadcrumbs and cream to make the béchamel sauce.

Below are the ingredients I have used in preparing the baked mussels with cheese.

Mussels – make sure to use fresh ones. When cleaning them, remove all the beards if there’s any. Mussels are great source of Omega-3 fatty acids, definitely good for the heart!

Ginger – it’s not really part of the baked mussels, but it’s recommended to add to the boiling water when you heat up the mussels. Add a pinch of salt too!

Butter – use high-quality butter. I once have used a cheaper one and it did contain water which results to watery baked mussels with cheese – not good.

Garlic – chop the garlic into small portions, as small as possible. Use a garlic chopper if you have it in your kitchen.

Breadcrumbs – these provide volume to the béchamel sauce. Breadcrumbs helps in controlling blood sugar levels and cholesterol levels.

All-purpose cream – initially, I planned to put half a cup of cream only, but I figured the béchamel sauce needs to be creamier so a whole cup would be better. You may also use evaporated milk as an alternative.

Salt and pepper – to spice up the baked mussels, there’s no other better than salt and pepper!

Cheese – what’s baked mussels without cheese? Use quick-melt as the mussels will only be baked in 10-12 minutes. Put the cheese to the freezer for easier grating.

Parsley – fresh parsley is best, but whatever is available in your kitchen. In my case, I have a lot of dried parsley in my pantry. Plus, it works as a powerful natural diuretic and can help reduce bloating and blood pressure. So there you go!

Sesame seeds – it may not make much of a difference but if you have sesame seeds in your pantry, why not add them to your baked mussels as garnish. They are a good source of protein, healthy fats, minerals and fiber.

The Recipe

  • 1 kg fresh mussels (about 75 pieces)
  • 4 slices ginger
  • 1/2 cup butter
  • 1 pc garlic, chopped
  • 1/2 cup breadcrumbs
  • 1 cup all-purpose cream
  • Pinch of salt and pepper
  • 1/2 cup quick-melt cheese
  • 1 Tbsp parsley
  • 1 Tbsp sesame seeds


  1. Heat up the mussels just until the shells open up.
  2. Transfer the mussels to a container with water and ice to remove heat fast.
  3. Remove the other half of the shells. If there are beards among some mussels, make sure to remove them as well.
  4. Line the mussels in a tray. Set aside.
  5. Prepare the bechamel sauce. Melt the butter.
  6. Add garlic and breadcrumbs. Mix until tender for about a minute.
  7. Add the all-purpose cream and stir until thickened. Set aside.
  8. Prepare the garnishes. Grate cheese.
  9. Mix the sesame seeds and parsley.
  10. Fill each mussel with about 1 tsp of bechamel sauce.
  11. Add garnishes on top.
  12. Bake at 180°C for 10-12 minutes or until cheese has melted and becomes golden.

Shelf Life

Baked mussels can be refrigerated and will last up to 3-4 days. Make sure to store in an airtight container.

All right, let’s make baked mussels!

This post is all about Baked Mussels Recipe.

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Rachel runs a small bakery & cafe in her town, alongside her high school best friends. She's a former teacher who pursued the creative industry and later on discovered her passion for baking and photography.

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