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Mussels Provencal Moules farcies à la provençale via @ProvenceCook

Fresh Mussels Provencal Style by Provence Gourmet

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer
Cuisine French
Servings 6 people


  • 1 lb (1kg) Fresh Mussels bigger ones are better
  • 1 bunch Parsley washed and chopped
  • 1 Garlic Clove crushed
  • Ground Black Pepper to taste
  • 3 tbsp Butter
  • 1/2 cup cooking salt
  • 1 cup Bread crumbs


  • Clean and de-beard the mussels - scratch off the extra bumps and then rinse.
  • Put the mussels in a stock pot with some water on high heat.
  • Stir the mussels and stop the heat as soon as they have opened.
  • Once the mussels have cooled down, discard the empty side of the shell.
  • In a small bowl, mix together the butter, chopped parsley, crushed garlic and add pepper.
  • Fill each mussel with some of the herb-butter mixture.
    Moules farcies à la provençale via @ProvenceCook
  • In an ovenproof dish, spread the cooking salt and arrange the mussels (shell-side down). The cooking salt will enable you to lay them flat.
  • Grill the mussels just long enough for the mixture to melt.
  • Take the dish out of the oven, and generously spread the bread crumbs on each mussel.
  • Put the pan back under the grill a few minutes, watch carefully the so the bread crumbs become golden brown in colour and take out of the oven.
  • Serve and don’t forget to soak up the remaining sauce with bread after eating your mussels!
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