Mussels au Gratin Recipe

Preheat the oven to 425 degrees F (220 degrees C).

Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.

Combine mussels onion wine and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook shaking pot frequently until mussels open about 5 minutes.

Combine bread crumbs parsley and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.

Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.

Bake mussels in the preheated oven until topping is crunchy about 10 minutes.