• 1 kilo mussels, in shell
  • 150 g water
  • coarse salt, for the pan
  • 150 g crumb of bread, ground
  • 80 g olive oil
  • 50 g parmesan cheese, grated
  • 3 cloves of garlic, finely chopped
  • ¼ bunch parsley, finely chopped
  • 1 teaspoon fresh oregano
  • 2 pinches salt


  1. Preheat oven to 230* C (446* F) Fan.
  2. Place the mussels and water in a pot with a lid and place over high heat.
  3. As soon as they come to a boil, boil for 4-5 minutes, until the mussels open up on their own.
  4. Use a slotted spoon to transfer the opened mussels to a bowl and discard any closed ones. Reserve the broth.
  5. Remove one side of the shell and keep the mussel on the other half of the shell.
  6. Spread the coarse salt on the bottom of a baking pan and place the mussels on the shell on the salt. Drizzle with some of the broth.
  7. In a bowl, combine the bread, olive oil, parmesan, garlic, parsley, oregano and salt.
  8. Divide the mixture equally over the mussels.
  9. Bake for 15 minutes and serve along with a glass of Pente Litharia white wine from “Oenou Yi -Ktima Vassiliades”