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Mussels with Parsley and Garlic

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This classic seafood dish brings the fresh flavours of the coast to your kitchen with minimal effort. These baked mussels are smothered in a vibrant paste of flat-leaf parsley and pungent garlic, creating a fragrant sauce that beautifully complements the natural sweetness of the shellfish. By sealing the dish with foil, the mussels steam in their own juices and the herb butter, ensuring every shell is infused with a deep, savoury flavour.

Perfect as an elegant starter or a light main course, this recipe is naturally nutritious and remarkably quick to prepare. Serve these mussels with a side of crusty foccacia or artisan bread to soak up the delicious garlic-scented juices. It is an ideal choice for effortless entertaining or a sophisticated weeknight treat that feels truly indulgent.

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Ingredients for Mussels with Parsley and Garlic

  • 900g mussels (preferably cultivated), cleaned and beards removed

  • 3 garlic cloves, coarsely chopped

  • 1 cup fresh flat-leaf parsley

  • 1/2 stick unsalted butter, cut into pieces

  • 1/4 teaspoons salt

  • 1/4 teaspoons freshly ground black pepper

How to make Mussels with Parsley and Garlic

Preheat oven to 232°C.

Spread mussels in a 13- by 9-inch baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussels are open, 12 to 15 minutes. (Discard any unopened mussels.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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