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Italian Stuffed Mussels Recipe

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4.4 from 49 reviews

This classic Italian Stuffed Mussels recipe features fresh mussels cooked and topped with a flavorful mixture of breadcrumbs, garlic, parsley, Pecorino Romano cheese, chili flakes, lemon juice, and olive oil, then baked to a golden, crispy finish. Perfect as an impressive appetizer or main dish, these stuffed mussels offer a delightful combination of tender shellfish and savory, crunchy topping that will transport your taste buds straight to the coast of Italy.

Ingredients

Mussels

  • 2 lbs (900g) fresh mussels (washed and cleaned)

Breadcrumb Mixture

  • 80 g (3/4 cup) fine breadcrumbs
  • 3 tablespoons (12g) fresh flat-leaf parsley (finely chopped)
  • 2 tablespoons (20g) Pecorino Romano (or Parmigiano Reggiano)
  • 1 garlic clove (crushed)
  • 1 pinch chili flakes
  • 3 tablespoons olive oil
  • 1/2 lemon (juice only)
  • Salt (to taste)

Instructions

  1. Clean the mussels: Scrub the mussels under cold running water, removing any beards. Rinse thoroughly to remove sand or debris and discard any broken mussels. Tap any open mussels—if they do not close, discard them as they are unsafe to eat.
  2. Prepare the breadcrumb mixture: Finely chop 2 tablespoons of parsley and crush 1 garlic clove. Combine them in a bowl with the breadcrumbs, chili flakes, and grated Pecorino Romano cheese. In a separate bowl, whisk together the lemon juice, olive oil, and a pinch of salt, then pour this mixture into the breadcrumb bowl. Stir until well combined. Set aside.
  3. Cook the mussels: Heat a large pot on the stovetop without adding any liquid. Add the cleaned mussels and cover with a lid. Let them steam for a few minutes until they have opened, shaking the pot gently occasionally. Turn off the heat once cooked.
  4. Prepare mussels for stuffing: Drain the mussels and let them cool until they can be handled. Remove the top shell from each mussel, leaving it attached to the bottom shell, and arrange them on a baking tray. Discard any mussels that remain closed after cooking.
  5. Stuff and bake: Spoon the breadcrumb mixture onto each mussel, packing it lightly into the shell. Bake in a preheated oven at 200°C (400°F) for 10–12 minutes until the topping is golden and crispy. Remove from oven and serve immediately.

Notes

  • Do not force open any mussels that remain closed after cooking; discard them as they are unsafe to eat.
  • Use fine breadcrumbs for a better texture in the topping.
  • For a spicier kick, increase the amount of chili flakes.
  • This recipe can be served as an appetizer or as a main course with a side salad or crusty bread.
  • Ensure mussels are fresh and stored properly before cooking to avoid food safety issues.

Find it online: https://justsosavory.com/italian-stuffed-mussels-recipe/