Baked Stuffed Mussels With Focaccia and Lemon (Oliv

Name: Baked Stuffed Mussels With Focaccia and Lemon (Olive Garden)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 lemon, cut in half; 1 cup white wine; 1 tablespoon garlic, fresh chopped; 25 mussels, in shells (beard removed, shell scrubbed and free from sand); 1 tablespoon olive oil; ½ cup pancetta (Italian bacon); ¼ cup onion, diced small; 3 tablespoons garlic, fresh chopped; 12 lb butter, melted (2 sticks); ¼ cup tbsps parmesan cheese, grated; 1 tablespoon kalamata olive, chopped; 1 tablespoon basil, fresh chopped; 1 tablespoon white wine; 1 tablespoon parsley, fresh chopped; ¼ teaspoon salt; 2 cups plain stuffing cubes; fresh parsley, chopped

Servings: persons

2 cups water
1 lemon, cut in half
1 cup white wine
1 tablespoon garlic, fresh chopped
25 mussels, in shells (beard removed, shell scrubbed and free from sand)
1 tablespoon olive oil
½ cup pancetta (Italian bacon)
¼ cup onion, diced small
3 tablespoons garlic, fresh chopped
12 lb butter, melted (2 sticks)
¼ cup tbsps parmesan cheese, grated
1 tablespoon kalamata olive, chopped
1 tablespoon basil, fresh chopped
1 tablespoon white wine
1 tablespoon parsley, fresh chopped
¼ teaspoon salt
2 cups plain stuffing cubes
fresh parsley, chopped

1
Pre-heat oven to 350 degrees F.
2
MUSSELS.
3
PLACE water, lemon halves, white wine and garlic in a large sauce pot.
4
Add mussels and cover.
5
ALLOW mussels to cook until they have all opened.
6
REMOVE mussels and set aside to cool.
7
Discard any mussels that have not opened.
8
Discard liquid.
9
STUFFING.
10
HEAT oil in a saute pan over medium heat.
11
Add pancetta and cook until browned.
12
Transfer to paper towels and allow to drain.
13
Add onions and garlic to hot pan and cook until onions are translucent.
14
Do not brown.
15
MIX remaining ingredients (except Parmesan cheese) in a bowl.
16
Add drained pancetta, cooked onion and garlic.
17
Mix well.
18
REMOVE mussels from shell.
19
If using fresh mussels, remove beard..
20
PLACE mussel back in one half of the shell.
21
Place 1 Tbsp stuffing on top of each mussel.
22
Top with grated cheese.
23
REFRIGERATE until ready to serve.
24
SERVING.
25
PLACE stuffed mussels in a baking casserole dish.
26
BAKE at 350 degrees F for 20 minutes or until hot throughout.
27
SERVE on a platter or portion onto single plates.
28
Garnish with parsley.

9855

kcal

Calories

1108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups water, 1 lemon, cut in half, 1 cup white wine, 1 tablespoon garlic, fresh chopped, and more.

Yes, Baked Stuffed Mussels With Focaccia and Lemon (Olive Garden) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Stuffed Mussels With Focaccia and Lemon (Olive Garden)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions