Mussels Parmesan

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


You’ve gotta try this new riff on Chicken Parmesan. It’s Mussels Parmesan. It’s made by steaming mussels in a delicious tomato sauce and then topping them with lots of mozzarella and crunchy breadcrumbs.


  • 1 (28 oz.) can of diced tomatoes
  • 1 (24 oz.) can tomato sauce
  • ½ tsp. salt, divided
  • ¼ tsp. pepper
  • ½ cup panko breadcrumbs
  • 1 Tbsp. olive oil
  • ¼ tsp. garlic powder
  • 40 fresh mussels, shells scrubbed and rinsed
  • 2 cups shredded mozzarella
  • ½ cup shredded Parmesan cheese
  • Fresh basil leaves for garnish (optional)


  1. Preheat oven to 450°F.
  2. In a large oven-safe frying pan, combine the diced tomatoes, tomato sauce, ¼ teaspoon of the salt, and the black pepper. Bring to a simmer over medium-high heat, stirring occasionally.
  3. Meanwhile, in a small bowl, combine the panko breadcrumbs, olive oil, garlic powder, and the remaining ¼ teaspoon of salt.
  4. Check that all of the mussels’ shells are closed firmly. Discard any that are not closed.
  5. Place the rest in a single layer in the tomato sauce. Stir.
  6. Top with the mozzarella and then with the breadcrumbs. Bake until mussels are opened and crumbs are brown, about 10-12 minutes.
  7. Sprinkle with the Parmesan cheese and garnish with basil leaves, if using.