Stuffed Mussels

Smartpoints value per serving
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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