These Stuffed Baked Mussels offer a sophisticated yet approachable take on seafood. Plump Prince Edward Island mussels are steamed to perfection, then nestled back into their shells. They are topped with a robust, reduced tomato sauce infused with fresh basil, finished with a sprinkle of golden breadcrumbs and a drizzle of olive oil. The result is a dish that balances the briny sweetness of the ocean with bright, savory notes. Ideal for a special weeknight dinner or an elegant appetizer, this recipe brings Mediterranean flair to your table without requiring complex techniques. The quick baking time ensures the mussels remain tender and juicy, while the crispy topping adds a delightful textural contrast.
Stuffed Baked Mussels
Description
These Stuffed Baked Mussels offer a sophisticated yet approachable take on seafood. Plump Prince Edward Island mussels are steamed to perfection, then nestled back into their shells. They are topped with a robust, reduced tomato sauce infused with fresh basil, finished with a sprinkle of golden breadcrumbs and a drizzle of olive oil. The result is a dish that balances the briny sweetness of the ocean with bright, savory notes. Ideal for a special weeknight dinner or an elegant appetizer, this recipe brings Mediterranean flair to your table without requiring complex techniques. The quick baking time ensures the mussels remain tender and juicy, while the crispy topping adds a delightful textural contrast.Ingredients
Directions
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Preheat oven to 450 degrees F (230 degrees C).
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Clean and debeard the mussels thoroughly.
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Place mussels in a large saucepan or saut&# 195;© pan with the white wine. Cover and place over high heat to steam.
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Steam mussels for 2 to 3 minutes, or until they open. Discard any mussels that remain closed.
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Drain the mussels, reserving the cooking liquid.
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Pour the reserved liquid into a medium saucepan and add the tomato sauce. Bring to a boil, then reduce heat to simmer.
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Simmer the sauce until reduced to about 2 cups. Allow to cool slightly.
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Carefully remove the mussels from the top shell, leaving them intact in the bottom shell.
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Arrange the mussels in their shells on a large baking sheet.
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Spoon approximately 1/2 teaspoon of the tomato sauce mixture over each mussel.
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Chiffonade the basil leaves and place several ribbons over each mussel.
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Sprinkle each mussel with about 1/2 teaspoon of bread crumbs and dot with 2 to 3 drops of olive oil.
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Bake for 4 to 5 minutes, or until the tops are golden and the mussels are hot.
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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
Ensure mussels are fresh and smell like the ocean. Discard any that are open before cooking and do not close when tapped.
The reserved mussel cooking liquid adds a deep seafood flavor to the tomato sauce. Do not discard it unless it smells off.
For a richer topping, mix the breadcrumbs with a little grated Parmesan cheese before sprinkling.
Serve with crusty bread to soak up the delicious sauce.
