dinner · everyday
Italian stuffed mussels
Mussels stuffed with garlicky breadcrumbs, Pecorino and parsley, baked in tomato sauce.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg, wheat and molluscs.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Steam mussels in wine until just open; discard any closed ones. Strain and keep the liquid.
-
2
Mix crumbs, Pecorino, garlic, parsley, egg, oil and a splash of mussel liquid.
-
3
Remove top shells and pack stuffing onto each mussel.
-
4
Spread tomato sauce in a dish, nestle mussels in and bake at 200°C (400°F) for 12 minutes until golden.
