Mussels en Provence
Prep time
Cook time
Total time
This easy to prepare dish has all the great flavors of the sea and the fragrance of the garden. When in season there is nothing more tasty than a plate of these delicacies. The original recipe can be found in Julia Child's Mastering the Art of French Cooking, Volume 1
Recipe type: Appetizer
Cuisine: French
Serves: 30 pieces
  • 1 pound mussels - figure ½ pound per person
  • 2 Tablespoons butter - softened
  • ½ teaspoon sea salt
  • 4 pieces of Green Garlic, or 2 cloves garlic and ½ small minced Shallot
  • ¼ cup chopped flat leaf parsley
  1. Preheat broiler
  2. Rinse the mussels and take off their beards (the seaweed)
  3. Steam in 1 inch of salted water for 3 minutes, cool and remove one half of the shell
  4. Mince the green garlic, parsley and salt
  5. Fold in the softened butter and bread crumbs
  6. Place about 1 teaspoon of the mixture atop each mussel and arrange on a baking sheet
  7. Broil for about 3 minutes - watch so that you don't burn them
Recipe by Chef Mark Sylvester at