Provençal baked mussels

SmartPoints® value per serving
Total Time
40 min
20 min
8 min
We love how topping the mussels with a deliciously toasty bread crumb mixture turns the mussels from basic to luxurious. The bread crumbs are flavored with sun-dried tomatoes, Pecorino Romano cheese, parsley, garlic, and herbes de Provence. If you've never used them before, herbes de Provence is a blend of dried herbs native to southern France that usually consists of basil, fennel, lavender, marjoram, rosemary, sage, and thyme. It is often added to stews, braises, soups, and vegetables, and usually comes packed in a small red clay crock with decorative black writing. You'll find yourself using it again and again after you get a taste of these mussels.


Olive oil cooking spray

1 spray(s)

Whole wheat breadcrumbs

¼ cup(s), plain dried

Grated Pecorino Romano cheese

¼ cup(s)

Sun-dried tomatoes (without oil)

2 Tbsp, finely chopped

Fresh parsley

1 Tbsp, chopped flat-leaf

Garlic clove(s)

2 large clove(s), minced

Extra virgin olive oil

1 Tbsp

Herbes de Provence

1½ tsp

Black pepper

¼ tsp

Uncooked mussels in shells

16 medium, scrubbed and debearded


  1. Preheat oven to 425°F.
  2. Stir together bread crumbs, Romano, sun-dried tomatoes, parsley, garlic, oil, herbes de Provence, and pepper in small bowl until bread crumbs are moistened, adding a little water if needed.
  3. Fill large saucepan with ½ inch of water and bring to boil over high heat; add mussels. Cook, covered, until mussels open, about 5 minutes; drain. Discard any mussels that do not open. Remove saucepan from heat and let mussels cool.
  4. When mussels are cool enough to handle, remove and discard top half of each shell. Spoon heaping teaspoonful of bread-crumb mixture onto each mussel; lightly spray with olive oil nonstick spray. Arrange mussels on small rimmed baking sheet or shallow baking pan. Bake until topping is golden and crispy, about 5 minutes. Serve warm.
  5. Per serving: 2 stuffed mussels