Stuffed Mussels

Total Time
28 min
12 min
16 min
When purchasing mussels, look for unbroken, tightly closed shells or shells that close when lightly tapped.


dried plain breadcrumbs

½ cup(s), plain

uncooked shallot(s)

2 small, minced

olive oil

4 tsp, extra-virgin

grated Parmesan cheese

1 Tbsp

fresh oregano

1 Tbsp, chopped

garlic clove(s)

1 medium clove(s), minced

uncooked shelled mussels

24 medium, scrubbed and debearded


  1. Combine the bread crumbs, shallot, oil, cheese, oregano, and garlic in a small bowl.
  2. Preheat the oven to 425°F.
  3. Place the mussels in a large pot with a small amount of boiling water. Simmer, covered, until all the shells open, about 5 minutes; drain. When cool enough to handle, remove the upper shell and discard. Discard any mussels that do not open.
  4. Arrange the mussels on a baking sheet. Spoon 1 teaspoon filling onto the mussels; spray lightly with nonstick spray. Bake until the top is golden and the filling is hot, about 10 minutes. Yields 3 mussels per serving.


Rinse the mussels well under running cold water to remove any sand. Discard any shells that remain open.The hairy filaments that protrude from a mussel are known as a “beard.” To remove, pinch the filaments between thumb and forefinger and pull firmly. Wait to debeard mussels until as close to cooking time as possible. Scrub mussels thoroughly under running water before cooking.

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