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Stuffed Mussels

from Vefa's Kitchen
Stuffed Mussels

4 1/2 lb (2 kg) mussels
2 tablespoons finely chopped fresh parsley
4 garlic cloves, finely chopped
3/4 cup fresh bread crumbs
5 tablespoons grated kefalotiri or pecorino cheese
4 tablespoons olive oil
salt and pepper
lemon wedges, to garnish
buttered toast, to serve

This and many other wonderful recipes may be found in Vefa's Kitchen
from Phaidon Press


Scrub the mussels under cold running water and pull off the beards. Discard any with damaged shells or that do not shut immediately when sharply tapped. Bring 2 cups water to a boil in a pan. Add the mussels and simmer for 8 minutes. Drain and discard any mussels that remain shut. Preheat the broiler (grill). Combine the parsley, garlic, bread crumbs, cheese, and half the oil in a bowl and season with salt and pepper. Discard the empty half shells. Put 1 tablespoon of the cheese mixture into each half shell and put the shells, filled side up, in a flameproof dish. Broil (grill) for 7-8 minutes, or until the topping is lightly browned. Drizzle the remaining oil over them and garnish with lemon wedges. Serve hot straight from the dish, accompanied by buttered toast.

Serves 4
Preparation time 30 minutes
Cooking time 10 minutes

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