Mussels Stuffed with Pistou

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Pour 4 personnes
Préparation: 15 min



  • 16 large Spanish mussels
  • Pistou



  1. Preheat the oven to gas mark 8 (210°C).
  2. Brush the mussels under running water.
  3. Open the shells and detach the mussels.
  4. Place them in the hollowest part of the shells, and wedge these on a bed of coarse salt in a baking dish.
  5. Add half a teaspoon of pistou to each.
  6. Bake for 5 or 6 mins.

Serve hot or leave to cool and enjoy as aperitif tapas.