These stuffed broiled mussels are a simple and easy appetizer made with steamed mussels in white wine topped with bread crumbs, parsley, garlic, and olive oil and then broiled until golden.
The first time I made this dish was on a hot plate and in a toaster oven. My sister and I threw a party when we lived in a raw TriBeCa loft that didn’t have a proper kitchen. We made hundreds of these stuffed mussels that we bought in Chinatown for $.99 a pound. You can stuff clams and oysters the same way. After boiling the mussels, strain the broth and save it.–Eugenia Bone
Stuffed Broiled Mussels
- Quick Glance
- 20 M
- 40 M
- Serves 4
- 2 cups white wine
- 2 cups cold water
- 1 small onion, peeled
- 1 bunch flat-leaf parsley, stems only
- 1 bay leaf
- 4 pounds mussels, scrubbed
- 1/2 cup bread crumbs
- 1 tablespoon minced flat-leaf parsley
- 1 teaspoon minced garlic
- 2 tablespoons extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- Juice of 1/2 lemon
- 1. In a large pot, combine the wine, water, onion, parsley stems, and bay leaf. Cover and bring to a boil over medium heat. Add the mussels and steam until they open, 2 to 6 minutes. As the mussels open, transfer them to a large dish with a slotted spoon or tongs. Discard any mussels that don’t open.
- 2. When the mussels are cool enough to handle, open each mussel and remove the upper shell. Using the tip of the shell, loosen the meat meat but leave it on the lower shell. Place the mussels in the lower shell on a rimmed baking sheet. Reserve the upper shells. Preheat the broiler.
- 3. In a medium bowl, combine the bread crumbs, minced parsley leaves, garlic, olive oil, and salt and pepper to taste. Sprinkle the bread crumb mixture over the mussel meat in each shell. Drizzle the lemon juice over the mussels.
- 4. Broil until the bread crumbs brown, 1 to 2 minutes. Don’t walk away! The bread crumbs burn easily. Serve immediately, either with tiny forks or with the reserved mussel shells to use as a scooping device.
Stuffed Broiled Clams Or Oysters
- You can easily substitute clams or oysters for the mussels.