Stuffed Mussels – a delicious recipe with mussels, white wine, breadcrumbs, parsley, garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Clean mussels thoroughly.
2
Discard any that do not close.
3
Put them in a sauce pan with white wine, and cool over high heat until the mussels open.
4
Throw out any that do not open.
5
Place the mussels in their half shells onto a baking sheet.
6
Chop up the prosciutto and mix in a bowl with the bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper, and the juice from the mussels.
7
Mix all together.
8
Put some of the mixture on each mussel in the pan.
9
Add a little olive oil to each mussel.
10
Place in the oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched) Serve with lemon wedges.
505
kcal
Calories
31
g
Fat
49
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 lbs mussels, ½ cup dry white wine, 14 lb prosciutto, 3 ounces plain breadcrumbs, and more.
Yes, Stuffed Mussels 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.
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