Appetizers & Starters > Seafood Starters > Hot Seafood Appetizers > Stuffed Mussels

Baked Stuffed Mussels with Herbed Breadcrumbs

These baked stuffed mussels are a delicious and impressive appetizer, perfect for entertaining. Fresh mussels are filled with a flavorful mixture of breadcrumbs, herbs, garlic, and parmesan cheese, then baked until golden brown and bubbly.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
4-6
Ingredients
  • 2 lbs Fresh Mussels
  • 1/4 cup Olive Oil
  • 4 cloves Garlic
  • 1 cup Italian Breadcrumbs
  • 1/2 cup Grated Parmesan Cheese
  • 1/4 cup Fresh Parsley
  • 2 tablespoons Fresh Oregano
  • 2 tablespoons Lemon Juice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Prepare the Mussels

Thoroughly scrub the mussels under cold running water. Debeard them by pulling out the stringy beard (if present) firmly towards the hinge. Discard any mussels that are open and don't close when tapped.

Steam the Mussels

In a large pot, add about 1/2 inch of water. Bring to a boil. Add the mussels, cover, and steam for 5-7 minutes, or until the mussels open. Discard any mussels that don't open.

Cool and Prep

Let the mussels cool slightly. Remove the top shell, leaving the mussel in the bottom shell. Arrange the mussels in a baking dish.

Make the Breadcrumb Mixture

In a medium bowl, combine the olive oil, minced garlic, Italian breadcrumbs, grated Parmesan cheese, chopped parsley, chopped oregano, lemon juice, salt, and black pepper. Mix well.

Stuff the Mussels

Spoon the breadcrumb mixture generously over each mussel, pressing lightly to adhere.

Bake

Preheat oven to 375°F (190°C). Bake the stuffed mussels for 20-25 minutes, or until the breadcrumbs are golden brown and the mussels are heated through.

Serve

Serve immediately, garnished with extra fresh parsley or lemon wedges, if desired.

← Classic Baked Clams Oreganata →

FAQ

  • Can I use dried herbs instead of fresh?

    Yes, you can substitute dried herbs for fresh, but use about half the amount, as dried herbs are more concentrated in flavor. For example, use 1 tablespoon of dried parsley and 1 tablespoon of dried oregano.
  • Can I prepare the mussels ahead of time?

    You can prepare the mussels up to the point of baking. Stuff them with the breadcrumb mixture, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
  • What kind of breadcrumbs should I use?

    Italian breadcrumbs are recommended as they are already seasoned. If you only have plain breadcrumbs, add a pinch of Italian seasoning to the breadcrumb mixture.