Stuffed Mussels

Perfect dish for a party - impressive looking AND tasting!

AuthorSara Bojarski Prep Time: 0:20:00
Cook Time: 0:15:00
Total Time: 0:35:00
Serving Size: 2-3 Dozen Mussels Ingredients
  • 2 lbs Mussels (Raw, cleaned, beard removed)
  • 2 T Butter
  • 2 minced Garlic Cloves
  • 1/4 minced Onion
  • 1/3 Cups minced Ham
  • 1/4 Cups Flour
  • 1/3 Cups Milk
  • 1 T minced Parsley
  • grated Parmesan Cheese
  • First things first, when buying muscles, go through each one, clean the shell with a brush, remove the beard, and set aside. If ANY mussels are already open, get rid of them, that means they’re dead and will make you feel dead in a matter of hours.
  • In a large pot, fill with enough water to cover the mussels. Cook on high until the mussels start to open, remove opened mussels as you go and set aside to cool. Once the mussels have cooled, remove all of the meat from the shells and dice up with a sharp knife - RESERVE SOME SHELLS!
  • Start on your stuffing: in a saucepan, melt the butter and add in your garlic and onion. Cook for about 5 minutes on a medium/high heat. Add in your diced ham and cook for another 3 minutes. Add in your flour, stirring constantly for about 2 minutes, until the flour is completely incorporated in your onion mixture. Slowly start to add in your milk, stirring constantly. Let cook on a low/medium heat until the mixture becomes more like a paste form (a roux). At that time add in your parsley and chopped mussel meat. a minute and remove from the heat.
  • In your reserved (and cleaned) shells, scoop out your mussel mixture, and top with a sprinkling of Parmesan Cheese. Cook in an oven at 350 degrees for about 4 minutes (just enough to melt your cheese).