Description
Enjoy a taste of the Mediterranean with these Corsican Stuffed Mussels (Moules Farcies). Succulent mussels filled with a flavorful stuffing of breadcrumbs, garlic, herbs, and cheese, baked to golden perfection.
Ingredients
Scale
Mussels:
- 24 large mussels (scrubbed and debearded)
Stuffing:
- ½ cup breadcrumbs (about 60 g)
- 2 cloves garlic (minced)
- zest of 1 lemon
- juice of ½ lemon
- 2 tbsp fresh mint (chopped)
- ¼ cup fresh parsley (chopped)
- ½ cup grated Pecorino cheese
- 2 tbsp extra-virgin olive oil
- ¼ cup white wine
- salt and pepper to taste
Instructions
- Steam the mussels: Steam the mussels with the white wine over medium heat until they open, about 5 minutes; discard any that remain closed.
- Prepare the stuffing: Remove the mussel meat from about half of them and reserve. Finely chop the reserved mussel meat. In a bowl, combine breadcrumbs, chopped mussel meat, minced garlic, lemon zest and juice, mint, parsley, grated Pecorino, olive oil, salt, and pepper. Mix well to form a cohesive stuffing.
- Stuff and bake: Open the remaining mussels, spoon the stuffing into each shell, then arrange them on a baking dish. Bake in a preheated oven at 180 °C (350 °F) for about 10 minutes or until the tops are lightly golden and the stuffing is heated through. Serve warm.
Notes
- You can substitute Pecorino with Parmesan if unavailable.
- For a pop of freshness, finish with extra chopped parsley or a light drizzle of olive oil.
- Leftovers reheat well under the broiler for a minute or two.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (5 min steaming + 10 min baking)
- Category: Appetizer
- Method: Baking (with steaming step)
- Cuisine: Corsican / Mediterranean
Nutrition
- Serving Size: 6 stuffed mussels
- Calories: approx. 200 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 40 mg
