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Stuffed mussels

2
Points®
Total Time
28 min
Prep
12 min
Cook
16 min
Serves
8
Difficulty
Easy
You'll be a hero with this half-shell recipe, packing with flavor from the garlicky, cheese filling baked with mussels. When purchasing mussels, look for unbroken, tightly closed shells or shells that close when lightly tapped.

Ingredients

Dried plain breadcrumbs

½ cup(s), plain

Shallot

2 small, minced

Olive oil

4 tsp, extra-virgin

Grated Parmesan cheese

1 Tbsp

Fresh oregano

1 Tbsp, chopped

Garlic

1 clove(s), minced

Uncooked mussels in shells

24 medium, scrubbed and debearded

Instructions

  1. In a small bowl, combine the bread crumbs, shallot, oil, cheese, oregano, and garlic.
  2. Preheat the oven to 425°F.
  3. In a large pot, place the mussels 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. On a baking sheet, arrange the mussels. Spoon 1 tsp 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.

Notes

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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