stuffed mussels

You’re probably thinking to yourself …what on earth are stuffed mussels?  The first time I heard of them I was fortunate enough to experience them firsthand.  At my friend Rosaria’s house, of course.  I am here to tell you that these guys are absolutely delicious.  Even if you’re not a big fan of mussels, you’ll be impressed by the flavor and texture.  They are often served as an appetizer along with a plentiful supply of crusty bread to sop up the yummy sauce.  But, we really enjoy them served as a meal, piled on top of a serving of pasta.

Since Rosaria was hangin’ out with us at our house recently, I put this recipe on the top of my “show me how to make those” list.  While the mussels are soaking, get the stuffing prepared.  It’s easy enough …all mixed up by hand in one bowl.  Oh …and on another note, get that marinara heating up in a large pot or dutch oven.  You can always make your own delicious sauce, but we thought we’d save some time on this step.

To prepare the mussels for stuffing, squeeze at the joint and use a small sharp knife to open each mussel about three-quarters of the way around.  Don’t open them all the way or the stuffing will fall out while simmering.  Basically, be sure to keep the “hinge” intact so that each mussel is opened only about one-quarter to one-half inch.

You can use a spoon to stuff each mussel, but Rosaria recommends using your hands.  Just be careful not to get cut on the sometimes sharp edge of each shell.  Add a small amount to each so that the stuffing is flush to the edge.  As they simmer in the sauce, the stuffing will “grow” since there are eggs in the mix.  Once expanded, the stuffing should stay put.

Don’t stir too much especially when you first start to simmer.  Once the stuffing expands, each stuffed mussel will be less fragile.  And if you lose the stuffing from one or two mussels, it’s okay.  This is supposed to be a rustic dish.

This recipe will yield a generous amount of deliciousness.  Having friends over?  Serve them as an appetizer with crusty bread.  If you’re lucky enough to have any leftover (not likely) gently reheat them and serve them over pasta the next day.  Best leftovers ever.

stuffed mussels

Serve as an appetizer or entree with pasta.

Servings 6 to 8 servings
Author Rosaria Loiacono

Ingredients

  • 1 1/2 pounds fresh mussels
  • 2 32-ounce jars marinara sauce
  • 5 large eggs
  • 2 tablespoons chopped fresh parsley (plus additional for serving)
  • 1 cup grated Pecorino Romano cheese (plus additional for serving)
  • 3/4 cup bread crumbs
  • freshly ground black pepper (optional)

Instructions

  1. Rinse the mussels.  Place them in a large bowl and cover with salted cold water.  Allow to soak for at least 30 minutes.

  2. Pour contents of both jars of marinara sauce into a large pot or dutch oven.  Preheat over low heat.

  3. In a medium bowl, whisk the eggs with the chopped parsley.  Add the grated cheese, bread crumbs & optional black pepper.  Mix well until combined.  The consistency should be fairly firm.  Add additional bread crumbs, if necessary.

  4. To prepare the mussels, squeeze at the joint and use a small sharp knife to open each mussel about three-quarters of the way around.  Don’t open them all the way or the stuffing will fall out while simmering.  Basically, be sure to keep the “hinge” intact so that each mussel is opened only about one-quarter to one-half inch.

  5. Take a small spoonful of the stuffing and fill each mussel, just enough to fill each so that it is flush with the edge of the shell.

  6. Once the marinara sauce is simmering, carefully place the stuffed mussels in the pot so that they are immersed in the sauce.  Cover and gently simmer for 30 minutes.

  7. Serve immediately.  If desired, garnish with chopped fresh parsley and offer additional grated Romano cheese on the side.

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