Main Courses > Seafood Dishes > Shellfish > Stuffed Mussels

Mediterranean Stuffed Mussels

A delightful Mediterranean twist on classic stuffed mussels, featuring aromatic herbs, sun-dried tomatoes, and a hint of lemon. Perfect as an appetizer or a light main course.

Prep Time
30 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 2 lbs Fresh Mussels
  • 1 cup Cooked Rice
  • 1/2 cup Sun-Dried Tomatoes
  • 1/4 cup Fresh Parsley
  • 2 tablespoons Fresh Mint
  • 3 cloves Garlic
  • 1 Lemon
  • 2 tablespoons Olive Oil
  • 1/4 cup Breadcrumbs
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Preparing the Mussels

Begin by thoroughly cleaning the mussels. Scrub them under cold running water and remove any beards (the fibrous strands protruding from the shell). Discard any mussels that are open and do not close when tapped.

Creating the Filling

In a large bowl, combine the cooked rice, chopped sun-dried tomatoes, parsley, mint, minced garlic, lemon zest, lemon juice, olive oil, breadcrumbs, salt, and pepper. Mix well until all ingredients are evenly distributed.

Stuffing the Mussels

Open each mussel shell carefully, keeping the mussel attached to one half of the shell. Spoon a generous amount of the rice mixture into each mussel half, pressing gently to ensure it is well-packed.

Cooking the Stuffed Mussels

Arrange the stuffed mussels in a baking dish. Drizzle with a little more olive oil. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the mussels are heated through and the filling is lightly golden.

Serving

Remove the stuffed mussels from the oven and let them cool slightly. Serve warm, garnished with fresh parsley or a lemon wedge. Enjoy as an appetizer or light main course.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal, Protein: 12g, Fat: 7g, Carbohydrates: 10g

Other Considerations for Nutrition

The nutrition information is an estimate and can vary based on specific ingredients and preparation methods. Consider the sodium content due to the mussels and sun-dried tomatoes. People with shellfish allergies should avoid this recipe.

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FAQ

  • Can I use different herbs?

    Yes, feel free to experiment with other herbs like oregano or basil to suit your taste.
  • Can I prepare these ahead of time?

    Yes, you can prepare the filling and stuff the mussels ahead of time. Store them in the refrigerator and bake just before serving.
  • What type of rice is best for this recipe?

    Medium-grain rice like Arborio or Jasmine works well, as it provides a good texture and absorbs the flavors of the other ingredients.