Stuffed Baked Mussels
Submitted by wolf'es
Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.
YIELD
8 servingsPREP
30 minCOOK
15 minREADY
45 minA two-stage mussel recipe that pulls Italian seafood-shack flavor into the home kitchen. Mussels steam open in white wine in just 2 to 3 minutes, then their briny cooking liquid gets reduced down into tomato sauce, concentrating ocean flavor into every spoonful. Each mussel sits on its half shell, topped with the reduced sauce, ribbons of fresh basil, breadcrumbs, and a drizzle of olive oil before a quick blast in the oven.
Prince Edward Island mussels are specified for their consistent size and clean flavor, and any large fresh black mussel works in their place. The bake is short (4 to 5 minutes) since the mussels are already cooked. The oven’s job is to crisp the breadcrumbs, melt the basil into the sauce, and unify the textures into a hot, briny, herbal bite.
Pro Tips
- Discard any mussels that don’t open after steaming. Closed shells mean dead mussels (don’t eat them).
- Reduce the wine-and-mussel liquid before adding tomato sauce, then keep reducing. Two cups is the target. Longer reduction means deeper flavor.
- Use fresh breadcrumbs, not panko or dried. Fresh crumbs absorb the olive oil and crisp without going hard.
- Chiffonade the basil right before assembling, not in advance. Cut basil oxidizes quickly and turns dark and metallic.
Variations
- Substitute clams for the mussels (cherrystone or littleneck), increasing steam time to 5 to 7 minutes.
- Add minced garlic and a pinch of red pepper flakes to the sauce for an arrabbiata-style version.
- Top with grated Pecorino or Parmesan instead of breadcrumbs for a cheesy seafood appetizer.
Ingredients
Directions
Preheat oven to 450℉ (230℃) F.
Clean and debeard mussels.
Place mussels in a 12 to 14-inch sauté pan or large saucepan with the wine, cover and place over high heat to steam.
Mussels should steam open in 2 to 3 minutes.
Drain mussels, reserving liquid.
Place liquid in a medium saucepan and add basic tomato sauce.
Bring to boil, lower heat to simmer and reduce to 2 cups.
Allow to cool.
Meanwhile, open mussels and remove the piece of shell that the mussel has detached itself from.
Loosen the mussel from the second shell but leave it intact in the shell.
Lay the mussels on a large baking sheet.
Place ½ teaspoon tomato sauce mixture on each mussel.
Chiffonade all basil leaves and place several ribbons of basil over each mussel.
Sprinkle with half a teaspoon of bread crumbs, dot with 2 to 3 drops olive oil and bake for 4 to 5 minutes, or until hot.
Serve immediately with lemon wedges.
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