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Italian baked Parmesan mussels pack on the flavor

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Parmesan baked mussels from southern Italy make for an easy dinner tonight

People have mixed views about combining seafood and cheese. Some people would say no to it, but some Italians from the southern part of the country would surprise you with these baked stuffed mussels.

Just the thought of combining seafood with cheese — both tasty ingredients — is a curiosity to the taste buds. It also gives us a peek at how southern Italians make spectacular dishes with unexpected ingredients. Explosive would be my best description of these mussels. They are best enjoyed warm as appetizers. So begin a meal with southern Italian flavors, and taste for yourself how incredible they are.

Parmesan baked mussels from southern Italy make for an easy dinner tonight

Italian baked Parmesan mussels recipe

You won't believe how explosive the flavors are in these mussels. The Parmesan cheese combined with the mussels is simply incredible.

Serves 4

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes

Ingredients:

  • 2 garlic cloves, finely chopped
  • 2 pounds mussels, cleaned
  • 1/2 cup white wine
  • 2 tablespoons fresh parsley, finely chopped
  • Extra-virgin olive oil
  • 1 cup breadcrumbs
  • 1/3 cup Parmesan, grated
  • 3/4 cup mussel broth, plus more if needed
  • 1/8 cup parsley, finely chopped
  • Pepper

Directions:

  1. Preheat the oven to 395 degrees F.
  2. In a saucepan over medium heat with olive oil, sauté 1 garlic clove until it turns golden, and then discard it.
  3. Add the mussels, and cook for 5 minutes.
  4. Add the wine, cook for another 5 minutes, and then turn off the heat.
  5. Separate the broth from the mussels, and set both aside in different bowls.
  6. Remove 1 side of the mussels' shells. Set aside.
  7. In a bowl, combine the breadcrumbs, Parmesan, the remaining garlic clove, 2 tablespoons of olive oil, the parsley and the mussel broth. Add more broth if the mixture is too dry.
  8. Fill up the shells with the mixture, and press lightly to make them compact.
  9. Place the mussels onto a baking pan, and bake for 15 minutes.

More mussel recipes

Peruvian mussels with corn salsa
Creamy mushroom and pancetta mussels
Mussels steamed in pastis

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