Description
Irresistible baked mussels stuffed with a flavorful breadcrumb mixture, perfect as a quick and elegant appetizer for any occasion.
Ingredients
Scale
- 12 live mussels
- 1 cup panko breadcrumbs
- 3 cloves garlic, minced
- 1/4 cup fresh herbs, finely chopped (e.g., parsley)
- 1/3 cup Parmesan cheese, grated
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Rinse mussels under cool water, scrub shells, and discard any cracked or open mussels.
- In a large pot, heat olive oil, sauté garlic for 2-3 minutes. Add cleaned mussels and white wine, cover and steam for 5-7 minutes until mussels open.
- Transfer mussels to a plate to cool slightly, discard empty shells, and arrange mussel halves on a baking tray.
- In a mixing bowl, combine panko, garlic, parsley, and Parmesan. Add lemon zest and juice, olive oil, season with salt, pepper, and optional red pepper flakes.
- Fill each mussel shell with the stuffing mixture, pressing gently, and add a pinch of cheese on top if desired.
- Preheat oven to 200°C (400°F), bake stuffed mussels for 10-12 minutes until golden brown. Broil for 1-2 minutes for extra crunch.
- Remove from oven, let cool slightly, garnish with lemon wedges and parsley, and serve hot.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Freeze unbaked mussels for up to 3 months.
- Reheat frozen mussels at 175°C (350°F) for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 mussel
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg