These Baked Mussels with Oregano are delicious, simple, and quick to prepare — a light, warm appetizer perfect for a dinner with friends or a romantic evening at home.
This traditional Italian seafood recipe keeps the mussels in their shells, baked in the oven and served just as they are.
The combination of mussels, oregano, garlic, and herbs is a classic in Italian coastal cooking. Simple ingredients, incredible flavor — give it a try!
Cooking Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings
Makes about 15 baked mussels (serves 2–3 as an appetizer)
Ingredients
15 fresh mussels, scrubbed and debearded
½ cup hot water (from cooking the mussels)
2 slices stale white bread
2 tablespoons grated Parmigiano Reggiano
½ teaspoon dried oregano
Fresh parsley and celery leaves, finely chopped
Extra virgin olive oil, to taste
Salt, to taste
1 garlic clove, crushed
Lemon wedges, for serving
Instructions
Step 1 – Open the Mussels
Place the mussels in a large saucepan. Add ½ cup hot water and a pinch of salt. Cover and bring to a boil, cooking for about 5 minutes, until the mussels open. Discard any that remain closed.
Step 2 – Strain the Broth
Line a colander with cheesecloth and strain the mussels, reserving the cooking liquid. Set both aside.
Step 3 – Prepare the Breadcrumb Mixture
Dry the stale bread and grind it into breadcrumbs. In a bowl, combine breadcrumbs with Parmigiano Reggiano, crushed garlic, and dried oregano.
Step 4 – Arrange the Mussels
Remove the empty half-shell from each mussel and place the mussels (still in one shell) in a baking dish or ovenproof skillet with raised edges.
Step 5 – Season
Spoon a small amount of the breadcrumb mixture onto each mussel. Sprinkle with chopped parsley and celery leaves, drizzle with extra virgin olive oil, and carefully pour the reserved cooking liquid into the pan so it reaches the mussels without covering them.
Step 6 – Bake
Bake in a preheated oven at 350°F (180°C) for 10 minutes, or broil for 5 minutes until lightly golden. Finish with a squeeze of fresh lemon juice and serve immediately.
Tips & Tricks
Use very fresh mussels for the best flavor and texture.
Don’t overbake — the mussels should stay juicy, not dry.
Add a pinch of red pepper flakes for a subtle kick.
Perfect served with crusty bread to soak up the juices.
Nutritional Facts (Per 5 Mussels – Approximate)
Calories: 160 kcal
Protein: 14 g
Fat: 7 g
Carbohydrates: 10 g
Fiber: 1 g
Sodium: 420 mg
APULIAN BAKED MUSSELS (COZZE GRATINATE)
Notes
Ingredients
- 15 fresh mussels, scrubbed and debearded
- ½ cup hot water (from cooking the mussels)
- 2 slices stale white bread
- 2 tablespoons grated Parmigiano Reggiano
- ½ teaspoon dried oregano
- Fresh parsley and celery leaves, finely chopped
- Extra virgin olive oil, to taste
- Salt, to taste
- 1 garlic clove, crushed
- Lemon wedges, for serving
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