Stuffed mussels

Stuffed mussels

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 30 mins Cook: 4 mins


Serves 2
A cold weather treat for two, make sure you choose nice big mussels to make it worth the effort

Nutrition and extra info

Nutrition: per serving

  • kcal657
  • fat55g
  • saturates29g
  • carbs17g
  • sugars2g
  • fibre1g
  • protein25g
  • salt2.26g
Save to My Good Food
Please sign in or register to save recipes.


  • 24 very large live mussels



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 1 thick slice bread from a day-old loaf
  • 25g/1oz walnut halves



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 100g butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 garlic cloves, roughly chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 3 tarragon sprigs, leaves stripped and roughly chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • small bunch curly parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Scrub the mussels really well and remove the beards. Discard any with damaged shells and those that don’t shut tight when tapped on the edge of the sink. Rinse well. Put all the mussels in a medium saucepan and cover with a tight-fitting lid. Place over a high heat and cook for 2 mins, shaking the pan halfway, until all the shells have steamed open but the mussels are only just cooked. Discard any that don’t open. Tip into a colander and leave to cool.

  2. Tear the bread into rough pieces, put in a food processor and blend into crumbs. Rub the walnuts between your hands to remove some of the papery skins. Add the walnuts, butter, garlic, lemon juice and Parmesan to the crumbs. Season with a good pinch of salt and ground black pepper. Blitz until all the ingredients begin to blend. Add the herbs to the stuffing and blend until combined with the butter.

  3. Heat the grill to its hottest setting. Take each mussel and carefully prise off one half of each shell. Drain away any excess liquid. Place the mussels in their remaining shells on a small baking tray. Using a teaspoon and your finger, divide the stuffing mixture between each mussel shell, making sure the mussel itself is fully covered. Place the tray fairly close to the grill and cook for about 2 mins until the stuffing is pale golden brown and the mussels are hot and surrounded by the melted butter. Transfer the shells to 2 plates and eat straight away.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Jul, 2011
Just added grated lemon zest. Had them with sardines, calmari, fresh bread and a small crisp green salad - gorgeous !! Our friends also enjoyed the mussels and we shall certainly try this again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?