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Stuffed Mussels

Posted on December 19, 2011.


This is another simple appetizer to make that will really impress your guests. The key is to find live, fresh mussels. You should be able to tell a fresh mussel by its smell - it should smell like a clean beach. As with all shellfish, mussels should be checked to ensure they are still alive just before they are cooked. A simple test is that live mussels, when exposed to air, will shut tightly when disturbed. An open mussel that does not respond is dead, and must be discarded. Mussels quickly become toxic after dying. If a shell is already closed, you can gently pry it open and check it.

Just prior to cooking, thoroughly rinse the mussels in water and remove "the beard." Once you remove the beard, the mussel will start to die. Mussel shells will open when cooked, revealing the cooked soft parts.


2-3 lbs fresh mussels
2 lemons quartered
4 garlic cloves
3 tablespoons white wine
4 tablespoons olive oil
2 1/2 cups white bread crumbs
Sea salt and fresh ground black pepper
Lemon wedges


Pre-heat oven to 425 degrees.

Discard any mussels that are broken or do not close when sharply tapped.

Rinse mussels in cold water, removing beards.

Put lemon, garlic, white wine, and mussels in pan, cover and cook at high heat for 5 minutes until shells open. Shake pan occasionally. Discard any mussels that do not open.

Remove mussels, reserve broth.

Loosen mussels, but leave in shell, and discard other half of shell.

Strain broth into a bowl and then mix in olive oil, bread crumbs, salt and pepper.

Place mixture on each mussel.

Bake about 7 min until golden brown.


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Posted By: Chief Foodie Officer