Stuffed Mussels Recipe

I absolutely love this recipe because it’s the perfect blend of flavors and textures, combining the briny freshness of mussels with a crispy, toasty breadcrumb topping that has just the right hint of heat from the red pepper flakes. Plus, there’s something so satisfying about the process of making it—it’s like a mini culinary adventure that ends with a delicious reward.

I adore crafting recipes that deliver the flavors of the sea directly to your dinner table, and my mussels à la provencale definitely do that. Fresh mussels are combined with the fragrant trifecta of garlic, onion, and wine, plus delicious lemon juice, to create this supremely tasty dish.

The truly marvelous breadcrumb topping, spiked with a good handful of parsley and a few red pepper flakes, delivers satisfying crunch, which is seriously necessary in a dish that largely consists of amazing shellfish and sauce.

Ingredients

Mussels:
High in protein and omega-3 fatty acids; support cardiovascular health.

Lemon:
Imparts a piquant taste; rich in ascorbic acid and antioxidants.

Olive Oil:
A healthy source of fat, it contains monounsaturated fat and antioxidants.

Onion:
Offers sweetness; is a source of vitamin C, B vitamins, and potassium.

Garlic:
Contributes aromatic taste and has antibacterial properties; helps digestion.

White Wine:
Improves flavor intensity; has tiny amounts of resveratrol.

Breadcrumbs:
Textural addition that sources carbs; provides a slight crunch.

Parmesan Cheese:
Imparts savory quality; abundant in protein and calcium.

Parsley:
The flavor of fresh herbs is excellent; they are concentrated sources of vitamins A, C, and K.

Red Pepper Flakes:
Imparts slight spiciness; enhances metabolism and taste.

Ingredient Quantities

• 2 pounds fresh mussels, cleaned and debearded
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Start by cleaning and debearding the mussels under cold running water, discarding any that are open and refuse to close when tapped.

2. In a large skillet, pour 1 tablespoon of olive oil and heat it over medium. Add the diced onion and sauté until it’s not longer opaque, about 3-4 minutes. Add the minced garlic and sauté for another minute, letting the allium aroma waft through your kitchen.

3. Add the mussels to the pan, then pour in the white wine. Cover and steam the mussels until they open wide, which should take about 5-7 minutes. As they open, remove the mussels from the pan and set them aside to cool a bit before you dig in.

4. Your oven should be set to 400°F (200°C).

5. When the mussels are cool enough to touch, take off the upper shell and throw it away. Place the mussels on a baking tray.

6. In a mixing bowl, blend together the breadcrumbs, Parmesan cheese, parsley, red pepper flakes, salt, and pepper. Add the rest of the olive oil and the lemon juice, mixing well with a fork or your hands until the breadcrumbs are evenly moistened.

7. Place the breadcrumb mixture onto each mussel, pressing gently to adhere.

8. Add a bit more olive oil on top of the stuffed mussels and put them back in the oven for 5 to 10 minutes. After that, the stuffed mussels are ready to serve.

9. Preheat the oven. Bake in the preheated oven for 8-10 minutes, until the topping is golden and crispy.

10. Immediately serve with on-the-side lemon wedges for an extra arguably unneeded citrusy hit. Enjoy your stuffed mussels!

Equipment Needed

1. Colander
2. Large skillet
3. Measuring spoons
4. Knife
5. Cutting board
6. Mixing bowl
7. Fork or hands for mixing
8. Baking tray
9. Oven
10. Lemon juicer (optional)

FAQ

• Can I use frozen mussels for this recipe?For the best flavor and texture, use fresh mussels, but if you have to, you can use frozen mussels; just make sure they are completely thawed and cleaned.
• What wine should I use for cooking the mussels?A dry white wine, like Sauvignon Blanc or Pinot Grigio, works well to match the taste of the mussels.
• Is there an alternative to Parmesan cheese?If you prefer a flavor that is a bit sharper, you might consider using Pecorino Romano as a substitute.
• How do I clean and debeard mussels?Wash the mussels under cold water, using a brush to eliminate any debris, and remove the “beard” by tugging it toward the hinge of the mussel.
• Can I prepare stuffed mussels in advance?Certainly! You can ready the stuffing and clean the mussels in advance, but for the best results—they’re so good you’ll want to repeat this dish every week—you should stuff and cook the mussels just before you want to eat them.
• What should I serve with stuffed mussels?Crusty bread or a basic green salad goes well with stuffed mussels, complementing this dish and making it a complete meal.

Substitutions and Variations

Pro Tips

1. Freshness is Key Always buy mussels that are closed and have a fresh, ocean-like smell. Avoid any that have a strong fishy odor or are open before cooking, as these may be dead and unsafe to eat.

2. Proper Cleaning and Debearding Use a stiff brush to scrub the shells under cold running water and remove the strands (beards) sticking out from between the shells. Proper cleaning ensures the mussels are grit-free and ready for cooking.

3. Layering Flavors When sautéing the onions and garlic, allow them to gently caramelize. This will enhance the depth of flavor in your mussels, creating a savory base when combined with the white wine.

4. Breadcrumb Texture For an extra crunchy topping, consider using coarse breadcrumbs or panko. Toast them lightly in a skillet with a bit of olive oil before mixing with the rest of the ingredients for an even crispier finish.

5. Wine Selection Choose a dry white wine that you enjoy drinking, such as Sauvignon Blanc or Chardonnay, as this will add a desirable flavor to the mussels. Avoid sweet wines that might overwhelm the dish’s balance.