Stuffed mussels recipe

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serves: 4
Skill: easy
Prep: 15 min
Cooking: 10 min

Nutrition per portion

Calories 185 kCal 9%
Fat 9g 13%
  -  Saturates 2.5g 13%
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  • Try a new way of serving this ever-popular shellfish by cooking them in white wine and stuffing with breadcrumbs, Parmesan, herbs and chilli.


    • 500g (1lb) mussels
    • 100ml (3½fl oz) dry white wine or water
    • 6tbsp fresh white breadcrumbs
    • 2tbsp grated Parmesan cheese
    • 1tbsp roughly chopped flat-leaf parsley
    • 2tbsp extra virgin olive oil
    • 1 clove garlic, peeled and crushed
    • 1 red chilli, deseeded and finely chopped
    • Salt and ground black pepper


    • Clean the mussels well, carefully removing any beards and barnacles using a sharp knife.

    • Rinse the mussels under cold water. Put them into a large, shallow pan. Add the white wine or water. Put a lid on the pan and cook the mussels over a high heat for 1-2 mins, until they’ve opened. Drain them and set aside to cool.

    • Separate the shells into halves, discarding the halves that are empty. Lay the halves containing mussels on an ovenproof tray and refrigerate until needed.

    • In a bowl, mix together the breadcrumbs, Parmesan and parsley.

    • Heat the oil gently in a small pan and add the garlic and chilli. Cook for 1 min, taking care not to burn the garlic, then stir into the breadcrumbs, and season to taste.

    • Preheat the grill to a hot setting. Spoon the breadcrumb mixture over the mussels and grill the mussels for 4-5 mins, until the crumb crust is golden. Serve immediately.

    Top tip for making Stuffed mussels

    Top tip: When de-bearding mussels, discard any which don’t close, and, after they have been cooked, throw away any which haven’t opened.

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