![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/coquille-bistros-moules-gratinees/&media=https://i0.wp.com/blythesblog.com/wp-content/uploads/2025/09/IMG_5194.jpeg?resize=800%2C800&ssl=1&description=I saw an Instagram post of <a href="https://www.instagram.com/p/DNSh5jwsbBq/?hl=en">Coquille Bistro </a>in Marseille. They are know for their mussels. "Moules gratinées" (Gratinated Mussels) is a dish that is well-known in coastal areas of France. The mussels are steamed in white wine until they open, then place them in a flameproof dish and top with a compound butter made from butter, minced garlic, grated Parmesan cheese, and fresh, parsley, before broiling until the butter is melted and bubbly. Serve the mussels with a crisp salad and a warm baguette to soak up every last drop of that savory, cheesy butter. It's a simple, delicious way to bring the taste of a seaside bistro in the south of France right to your kitchen. data-pin-do=)
Coquille Bistro’s Moules Gratinées
September 14, 2025
I saw an Instagram post of Coquille Bistro in Marseille. They are know for their mussels. "Moules gratinées" (Gratinated Mussels) is a dish that is well-known in coastal areas of France. The mussels are steamed in white wine until they open, then place them in a flameproof dish and top with a compound butter made from butter, minced garlic, grated Parmesan cheese, and fresh, parsley, before broiling until the butter is melted and bubbly. Serve the mussels with a crisp salad and a warm baguette to soak up every last drop of that savory, cheesy butter. It's a simple, delicious way to bring the taste of a seaside bistro in the south of France right to your kitchen.
- Prep: 25 mins
- Cook: 10 mins
- Yields: 2 - 4 Servings
Directions
Clean the mussels
1Rinse the mussels in cold water and remove any loose fibers (the “beard") by pulling them toward the hinged end of the shell. Discard any mussels that are already open or cracked, as they are not good to eat.
Steam the mussels
1Place the cleaned mussels in a large pot with 1 cup of dry white wine, cover, and steam for about 3-5 minutes, or until all of the mussels have opened. Discard any mussels that do not open.
Make the compound butter
1While the mussels steam, combine the softened butter, grated Parmesan cheese, minced garlic, and chopped parsley in a small bowl. Season with a pinch of salt and pepper and mix until well combined. a
Assemble the dish
1Arrange the steamed mussels in their shells on a baking dish or a heatproof serving dish.
Top and broil
1Spoon a small amount of the parsley compound butter onto each mussel. Broil on high for 2-3 minutes, or until the butter is melted and bubbly and the Parmesan is lightly golden.
2Garnish with more fresh parsley and serve immediately with crusty bread for dipping into the delicious, buttery sauce.
MaggieToo
September 19, 2025
O.M.G.
I am already drooling.