Best Stuffed Mussels Recipes

BAKED STUFFED MUSSELS

Steps:

• Preheat oven to 450°F with rack in middle.
• Bring water with mussels to a boil in a wide 5-quart heavy pot, covered, then boil, covered, shaking pot occasionally, until mussels just open wide, 3 to 4 minutes. (Discard any unopened mussels.) Transfer to a bowl with a slotted spoon, reserving cooking liquid, and cool to room temperature.
• Put 48 half mussel shells with mussels attached in a large shallow baking pan (discard other halves) and drizzle with some of reserved cooking liquid.
• Stir together remaining ingredients, then top each mussel with about 1 teaspoon of mixture.
• Bake until crumbs are golden and crisp, about 5 minutes.

STUFFED MUSSELS IN SPICY TOMATO SAUCE

Steps:

• Beard and clean mussels.
• Open mussels over bowl to collect liquid. Set aside.
• Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened.
• Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl.
• Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out.
• Make the tomato sauce: Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes.
• Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through.
• Serve and garnish with a sprinkling of parsley.

STUFFED MUSSELS

Steps:

• Scrub the mussels really well and remove the beards. Discard any with damaged shells and those that don't shut tight when tapped on the edge of the sink. Rinse well. Put all the mussels in a medium saucepan and cover with a tight-fitting lid. Place over a high heat and cook for 2 mins, shaking the pan halfway, until all the shells have steamed open but the mussels are only just cooked. Discard any that don't open. Tip into a colander and leave to cool.
• Tear the bread into rough pieces, put in a food processor and blend into crumbs. Rub the walnuts between your hands to remove some of the papery skins. Add the walnuts, butter, garlic, lemon juice and Parmesan to the crumbs. Season with a good pinch of salt and ground black pepper. Blitz until all the ingredients begin to blend. Add the herbs to the stuffing and blend until combined with the butter.
• Heat the grill to its hottest setting. Take each mussel and carefully prise off one half of each shell. Drain away any excess liquid. Place the mussels in their remaining shells on a small baking tray. Using a teaspoon and your finger, divide the stuffing mixture between each mussel shell, making sure the mussel itself is fully covered. Place the tray fairly close to the grill and cook for about 2 mins until the stuffing is pale golden brown and the mussels are hot and surrounded by the melted butter. Transfer the shells to 2 plates and eat straight away.

STUFFED MUSSELS

Steps:

• Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.

STUFFED MUSSELS (TIGRES)

Steps:

• Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
• Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
• When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.
• Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.
• Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)
• To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.

OYSTER-STUFFED TOMATOES (OR MUSSELS-STUFFED TOMATOES)

Steps:

• Drain smoked oysters and/or smoked mussels well and place on paper towels.
• Slit the tops of each cherry tomato and place an oyster or a mussel inside the slit.
• Oysters will peek out the top of the tomatoes.
• If the oysters are too large, cut them in half.
• If the mussels are very small, you may need 2 mussels per tomato.
• Arrange on a platter and serve.

STUFFED BAKED MUSSELS

Steps:

• Debeard and clean the exterior of the mussel shells very well (they will be used later for service).
• In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes.
• Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel.
• Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes.
• Add the butter and the flour. Once the butter melts, slowly incorporate the milk. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine.
• Preheat the oven to broil and adjust the rack to 6 inches below the element.
• Separate, rinse and dry the mussel shells.
• Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning.
• Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.

STUFFED MUSSELS (TURKISH)

Steps:

• Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell.
• Preserve the liquid from mussels.
• Rinse the opened mussels well with water.
• Chop onion and sauté in olive oil with pine nut for 15 minutes.
• Add rice; sauté further 15 minutes stirring.
• Add tomato; sauté further 5 minutes stirring.
• Add all spices and currants and 3/4 cup of mussel liquid (add watter if no enough liquid). Cook for 15 minute.
• Stuff mixture into each shell, place in baking dish. Add another 3/4 cup of liquid and bake or steam for 35 minutes.
• Serve with lemon.

STUFFED MUSSELS

Steps:

• In a medium saucepan, heat oil over medium-high heat. Add pine nuts and onions, and cook, stirring occasionally, until lightly golden. Drain rice and stir into the saucepan. Add raisins, tomato paste, cinnamon, allspice, paprika, cayenne, cloves, parsley, and dill. Season with salt and pepper. Add enough water to just cover, about 1 cup. Bring to a boil, reduce the heat to low, and simmer, covered, until the water is absorbed and the rice is just done, 8 to 10 minutes. Remove the saucepan from the heat, wrap the lid with a kitchen towel, and place on the saucepan. Let cool.
• To prepare the mussels, place 1 mussel on a kitchen towel on work surface. Insert the tip of a small knife between the shells at the nerve end of the slanted bottom. Slide the knife downward and all around the shell until you cut into the muscle. The mussel will open easily, with the two halves remaining attached. Repeat process with remaining mussels. Be sure not to rush this part of the preparation or you will either break the shells or hurt yourself with the knife.
• Stir the rice mixture with a fork. Fill each mussel with a teaspoon or more or rice, depending on how large they are. Close the mussels well. If the mussels do not close, tie with a small piece of kitchen twine to keep them closed. Wipe away any rice grains sticking out, and arrange in 2 or 3 layers in the top part of a steamer. Weigh down the filled mussels with a plate, and steam for 10 to 20 minutes. Remove the steamer section, and let the mussels cool. Serve at room temperature with lemon wedges.

STUFFED MUSSELS IN SPICY TOMATO SAUCE

Steps:

• Beard and clean mussels. Open mussels over bowl to collect liquid. Set aside. Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened. Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl. Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out. Make the tomato sauce. Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes. Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through. Serve and garnish with a sprinkling of parsley.

STUFFED MUSSELS

Steps:

• Thoroughly clean the mussels, removing any beards and discarding any mussels that will not close when tapped.
• Place the cleaned mussels in a large, deep skillet, sprinkle generously with salt, and add the wine plus 1 cup of water.
• Bring the mixture to a simmer, and cook until the mussels open, about 5 minutes.
• Remove the mussel meat from the shells, keeping the shells and discarding any that did not open.
• Strain the cooking liquid and set one cup aside.
• in another skillet, saute the onion in the olive oil until soft.
• Add the rice, and cook for a few more minutes, until the rice is well coated with the oil.
• Add the reserved mussel cooking liquid, cover the pan, and let simmer over low heat for 15 minutes, until the rice is nearly done.
• Add the allspice and pine nuts, season with freshly ground pepper, cover, and let cook for another 5 minutes.
• Taste the rice for doneness, and reseason if needed. Toss the mussel meat with the rice mixture very gently.
• Fill the reserved mussel shells with the rice mixture, making sure that each shell contains one of the mussel meats.
• Serve hot or chill to serve later.

STUFFED MUSSELS WITH PEPPERONI RICE

Steps:

• Heat oil in large heavy pot over medium. Cook garlic, stirring often, until golden, about 2 minutes. Add parsley, mussels, wine, and red pepper flakes; stir to coat. Cover and cook, stirring halfway through, until mussels open, about 4 minutes. Uncover and transfer opened mussels to a large bowl with a slotted spoon. If any mussels are still closed, cover pot again and cook until opened, about 1 minute more. Transfer open mussels to bowl; discard any that remain closed. Chill mussels until ready to assemble. Strain cooking liquid; discard solids. Measure out 3 cups mussel stock; add water if short. Reserve pot.
• Heat oil in reserved pot over medium-low. Cook pepperoni, stirring often, until some fat has cooked out and oil is bright red, about 4 minutes. Add anchovy, tomato paste, and oregano. Cook, stirring often, until tomato paste darkens slightly, about 3 minutes. Add onion and garlic and cook, still stirring often, until onion is soft, about 4 minutes.
• Increase heat to medium-high and add wine. Cook, stirring, until wine is evaporated, about 3 minutes. Stir in rice and reserved mussel stock. Reduce heat to medium-low and cook, uncovered, stirring often, until stock is absorbed and rice is al dente, 20-25 minutes.
• Remove pot from heat and cover with lid; let stand 20 minutes. Uncover and stir in lemon juice and sugar. Chill pepperoni rice at least 30 minutes. Do Ahead: Rice can be made 3 days ahead. Let cool, then cover and chill.
• Place racks in upper and lower thirds of oven; preheat to 400°. Line 2 large rimmed baking sheets with lightly crumpled foil (to help keep mussel shells upright). Remove top shells from mussels (pry apart and twist at the hinge). Using a paring knife, loosen meat from bottom shells. Spoon 1 Tbsp. pepperoni rice over each mussel and shape into a mound. Divide mussels, stuffed side up, between baking sheets. Bake until warmed through, 5-8 minutes. Remove from oven; heat broiler.
• One baking sheet at a time, broil mussels on upper rack until tops are golden brown, 5-7 minutes (watch closely; broilers vary dramatically in power).
• Transfer mussels to a platter and drizzle with aioli. Serve with lemon wedges for squeezing over.

STUFFED MUSSELS

Steps:

• Slice open the mussels after washing, save the liquor make the stuffing by mixing the bread cubes with the juices, add egg, parsely, garlic and meat. Stuuf the mussels and squeeze them shut wiping away the excess stuffing. Suace in a large pan add the oil, garlic and parsely. Before the garlic browns, add the broth, tomotes and wine. Add the mussels and simmer 1/2 hour.

STUFFED MUSSELS

Steps:

• Bring the wine to a simmer in a large pot. Add the mussels. Cover and simmer until the mussels open, 5 minutes; drain and let cool. (Discard any unopened mussels.)
• Break off and discard the empty halves of the shells and loosen the mussels from the other halves.
• Toss the cucumber, roasted red peppers, olive oil, red onion, parsley, cornichons, capers, lemon juice and egg white in a bowl; season with salt and pepper. Spoon over the mussels.