Persillade Baked Mussels

Words: Rich Tuason/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/August 5, 2012

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Today’s fancy pants cooking method we’re going to introduce is the persillade. For culinary plebeians who don’t know the difference between small dicing and to julienne, persillade “is a sauce or seasoning mixture of parsley chopped together with seasons including garlic, herbs, oil, and vinegar.”

This may come as a surprise that this recipe wasn’t birthed by our beloved Coño Kitchen, despite the fancy French cooking term attached to its name. See, sometimes we just attach fancy French cooking terms to recipes (or things in general) to make them sound ten times more legitimate. This also somehow gives good basis to jack up the price for some reason. Example: Escargot. Doesn’t it sound classier than cooked land snails or kuhol?

In restaurants, this dish would normally run somewhere between P200 to P400 depending on where you’re eating, which we think is crazy especially when they usually serve so little for the price you’re paying for. Of course, if they can guarantee their mussels are free of mercury and red tide, by all means it is a small price compared to what a hospital stay might cost you.

The good thing about this method of cooking is that the vinegar almost perfectly removes the foul sea smell associated with poorly prepared seafood. If you’re a cooking newbie who’s afraid to handle anything that comes from the sea, which is generally more difficult than frying eggs and spam, this is a good place to start.

Tangy, garlicky, and with a crunchy bite to them, these mussels will make your burps taste like olive oil-based pasta. With no slurping required, you’ll pop one after another into your mouth until they’re all gone for good.

Persillade Baked Mussels

Yield: 6 servings


  • 3 cups mussels, blanched
  • 2 tbsp parsley
  • 3 tbsp breadcrumbs
  • 1/3 cup olive oil
  • 1 tsp minced garlic
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste


  1. Blanch mussels and remove empty half shell.
  2. Arrange in a baking tray and set aside.
  3. Put all ingredients for persillade in a blender and mix well.
  4. Season to taste.
  5. Top mussles with persillade and bake for 9-12 minutes in 350 degrees F preheated oven.
  6. Serve immediately.

Rich Tuason

Rich Tuason is mainly a graphic designer and photographer who believes in magical creatures and the intangible. She probably is acataleptic (in reference to acatalepsy), but would prefer not to be labeled because she can be a hipster like that. She likes to write silly stories, which may or may not be real--depending on your perception. See More.

  • Tina Cillo

    wohoo! pulutan is that  you? must try this with Ace Hard Perry Cider…

    • Katherine Jao

      You got the right Tina! :)

  • Den Alibudbud

    umm, i disagree. there’s no way you can substitute pinakurat for balsamic. i think it will be too strong. :)

    • Katherine Jao

      thanks for the opinion Den. :)

  • enjoywithjoy

    I love mussels prepared in any shape or form…yum!