Stuffed Mussels
Stuffed mussels are a recipe featuring fresh ingredients from the mussel category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg fresh littleneck mussels
- Sea salt
- 2 cloves garlic
- 7 tbsp olive oil
- 1 bunch flat-leaf parsley
- 100 g breadcrumbs
- 1 tsp lemon zest
- 50 g grated Pecorino (or Parmesan)
- black pepper (freshly ground)
- Salt
Instructions
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1.
Clean the mussels and rinse under running water, removing any beards. Place them in a large pot and cover with water. Bring to a vigorous boil over high heat, covered, until the mussels open (discard any that do not open; they may already be spoiled).
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2.
Line a baking sheet 1 cm high with coarse salt. Separate the mussel halves and place each half on the salted surface of the baking sheet, filling the cavity with the cooked mussel meat. Preheat the oven grill.
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3.
Sauté the minced garlic in hot oil until lightly golden. Stir in parsley, breadcrumbs, lemon zest, and Pecorino. Season with pepper and a pinch of salt. Spoon some of the breadcrumb-cheese mixture onto each mussel half and press gently to adhere.
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4.
Slide the mussels under the oven grill and broil for about 5 minutes until golden brown. For serving, sprinkle coarse salt on a serving platter and arrange the gratinated mussels on top. Serve immediately.
