Stuffed mussels could be an excellent starter or a main course. Mussels also, like many types of seafood, have reputations as aphrodisiacs. Add to this the fact that you eat them with fingers and they became real ice-breakers in any situation.
This recipe is variation of something we’ve found in www.seasaltwithfood.com, which we adapted to our taste. The result was excellent!
For more on how to buy, clean and cook mussels read here.
Preparation time: 25 minutes
2 kg fresh mussels 150g butter 120g bread crumbs 150g finely grated Parmesan 50 гр. crushed walnuts 4-5 garlic cloves, pressed Juice of half lemon Sea salt, to taste Freshly ground black pepper, to taste A handful of finely chopped fresh oregano (or thyme or lovage)
Parsley to sprinkle on top, when ready
Steam the cleaned mussels in white wine (or water) for 2-3 minutes. Take them out once their shells are opened, this way they are half done. Leave mussels aside to cool.
In the meantime, get a medium size bowl and mix well all the filling ingredients with the softened butter. When mussels are cool enough, remove the top shell of each one and leave the bottom. With the help of a teaspoon, fill each shell, also covering the meat. Try to leave a small part of the corner empty, so you can take the filling out of the shell more easily after baking. Arrange all mussels in shallow tray and put them either in the fridge for later or straight into the oven.
Bake for 3-4 minute in preheated oven at 180C (356 F) or until the parmesan softens and the breadcrumbs become golden in color.
Serve immediately. We tried it with accompanied with a glass of chardonnay and later sauvignon blanc, and both are an excellent match.