Photo of Parmesan & Garlic–Stuffed Mussels by WW

Parmesan & Garlic–Stuffed Mussels

Total Time
20 min
10 min
10 min
For a delicious antipasto platter, serve these cheesy, garlicky mussels on a platter with some almonds, jarred roasted bell peppers (packed in water), and some thickly sliced white mushrooms, sprinkled with black pepper.


Whole wheat breadcrumbs

3 Tbsp

Grated Parmesan cheese

3 Tbsp

Fresh parsley

1 Tbsp, chopped

Fresh thyme

1 Tbsp, or 1 teaspoon dried


2 medium clove(s), minced

Olive oil

2 tsp

Uncooked mussels in shells

16 medium, scrubbed and debearded


  1. Preheat the oven to 425°F.
  2. Stir together all the ingredients except the mussels in a small bowl.
  3. Fill a large saucepan with 1/2 inch of water and bring to a boil over high heat; add the mussels. Reduce the heat and simmer, covered, until the mussels open, about 5 minutes; drain. Discard any mussels that do not open.
  4. When the mussels are cool enough to handle, remove and discard the top half of each shell. Arrange the mussels in their shells in a shallow baking pan. Spoon about 1 teaspoon of the bread crumb mixture over each mussel; lightly spray with olive oil nonstick spray. Bake until the mussels are cooked through and the topping is golden, about 10 minutes.
  5. Yields 4 stuffed mussels per serving.