Description
Discover the exquisite flavors of Corsican stuffed mussels, a delightful Mediterranean appetizer featuring fresh mussels steamed in white wine, then topped with a savory mixture of breadcrumbs, Parmesan, parsley, and tomato paste before being broiled to golden perfection.
Ingredients
Scale
Seafood
- 2 lbs fresh mussels, scrubbed and debearded
Stuffing
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- 1/4 cup dry white wine
- 1 egg, beaten
- Salt and pepper to taste
For Serving
- Lemon wedges
Instructions
- Clean Mussels: Rinse and clean the mussels thoroughly under cold water, discarding any that remain open when tapped to ensure freshness.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat and sauté the onions and garlic until soft and fragrant, about 3–4 minutes.
- Steam Mussels: Add the mussels and white wine, cover the pot, and steam for 5–7 minutes or until the mussels open. Remove from heat and discard any unopened mussels.
- Prepare Mussels for Stuffing: Let the mussels cool slightly, then remove the top shells and discard them, keeping the mussels in the half-shell for stuffing.
- Make Stuffing Mixture: In a mixing bowl, combine breadcrumbs, Parmesan cheese, parsley, tomato paste, the beaten egg, salt, and pepper. Add 2–3 tablespoons of the reserved mussel cooking liquid to moisten the mixture evenly.
- Stuff Mussels: Spoon a generous amount of the prepared stuffing over each mussel on the half-shell.
- Broil Mussels: Arrange the stuffed mussels on a baking sheet and broil on high for 3–5 minutes until the tops are golden and slightly crisp.
- Serve: Serve the stuffed mussels warm accompanied by fresh lemon wedges for a zesty finish.
Notes
- For a richer flavor, add chopped sun-dried tomatoes or anchovy paste to the stuffing mixture.
- These mussels pair beautifully with crusty bread and a chilled glass of dry white wine.
- Discard any mussels that do not open during steaming to ensure safety.
