These stuffed baked mussels offer a sophisticated yet approachable Mediterranean experience. Plump Prince Edward Island mussels are steamed in white wine until tender, then nestled back into their shells. They are topped with a reduced tomato sauce infused with fresh basil ribbons and finished with golden, olive oil-dotted breadcrumbs. The dish balances the briny sweetness of the seafood with the bright acidity of tomatoes and wine. Perfect for a romantic dinner or an impressive weeknight meal, this recipe delivers restaurant-quality flavor with minimal effort. Serve immediately with crusty bread to soak up the delicious juices.
Stuffed Baked Mussels
Description
These stuffed baked mussels offer a sophisticated yet approachable Mediterranean experience. Plump Prince Edward Island mussels are steamed in white wine until tender, then nestled back into their shells. They are topped with a reduced tomato sauce infused with fresh basil ribbons and finished with golden, olive oil-dotted breadcrumbs. The dish balances the briny sweetness of the seafood with the bright acidity of tomatoes and wine. Perfect for a romantic dinner or an impressive weeknight meal, this recipe delivers restaurant-quality flavor with minimal effort. Serve immediately with crusty bread to soak up the delicious juices.Ingredients
Directions
-
Preheat oven to 450 degrees F (230 degrees C).
-
Clean and debeard the mussels, discarding any that are open and do not close when tapped.
-
Place mussels in a large 12- to 14-inch saut&# 195;© pan or saucepan with the white wine.
-
Cover the pan and place over high heat to steam.
-
Steam for 2 to 3 minutes, or until the mussels open. Discard any that remain closed.
-
Drain the mussels, reserving the cooking liquid.
-
Pour the reserved liquid into a medium saucepan and add the tomato sauce.
-
Bring to a boil, then lower heat to simmer and reduce until the mixture thickens to about 2 cups. Allow to cool slightly.
-
Meanwhile, open the steamed mussels and remove the top shell, leaving the mussel intact in the bottom shell.
-
Arrange the mussels in their shells on a large baking sheet.
-
Spoon about 1/2 teaspoon of the tomato sauce mixture onto each mussel.
-
Chiffonade the basil leaves and place several ribbons over each mussel.
-
Sprinkle each mussel with 1/2 teaspoon of bread crumbs and dot with 2 to 3 drops of olive oil.
-
Bake for 4 to 5 minutes, or until the breadcrumbs are golden and the mussels are hot.
-
Serve immediately with lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 292.8kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.4g7%
- Cholesterol 146.4mg49%
- Sodium 180.5mg8%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 0.0g0%
- Sugars 2.4g
- Protein 40.9g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To clean mussels: Scrub shells under cold water. Pull off the "beard" (the fibrous tuft) by tugging it toward the hinge of the shell. Discard any mussels with broken shells or those that are open and do not close when tapped.
Storage: Leftover mussels should be consumed immediately after cooking. Do not store cooked mussels in the shell for more than a few hours. If you have leftover tomato-basil sauce, it can be refrigerated in an airtight container for up to 3 days.
Variation: For a creamier sauce, stir 2 tablespoons of heavy cream into the tomato reduction while simmering. You can also add a pinch of red pepper flakes to the sauce for a bit of heat.
Tip: If your mussels are very large, you may need to adjust the baking time slightly, ensuring they are heated through without drying out.
