Easton & Terre Rouge
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Ligurian Style Stuffed Mussels

Cooking Time:
Imperial (US)
  • 2 lbs small mussels, such as PEI (Prince Edward Island)
  • 1 cup water
  • 1/2 cup white wine
  • 1 tsp minced garlic
  • 2 cups fresh bread crumbs
  • 1 tbsp minced fresh oregano
  • salt and pepper
  • 1/4 cup freshly grated Parmesan cheese
  • rouille for garnish (see Dollops and Spreads)

Soak mussels in a large bowl of water. Scrub each mussel, remove beard hairs and place mussels in 8 quart stock pot. Add 1 cup water and 1/2 cup white wine to pot. Place over high heat and steam until mussels just open. Do not over cook. Remove mussels to bowl as they open.


In a large frying pan, sauté the garlic in the olive oil. Add the breadcrumbs and toss to coat. Continue cooking until the crumbs turn golden brown. Remove from heat, cool and add the cheese, oregano, salt and pepper to taste.


Remove top half of mussel shells and place bottom shell with mussel on baking sheet. Top mussel with about 1 Tbl. crumbs and press down to cover.

Bake at 375° for about 10 minutes, until heated  through. Serve warm or room temperature topped with a dollop of rouille.


Serves 6 as a first course, more as an appetizer.


Recipe by Jane O'Riordan