Fried Stuffed Mussels

Ease of preparation rating: Complex.

Yield:  6 servings.


1 cup (240ml) white wine

2.2 pounds (1 kg) medium size mussels, cleaned

2 tablespoons (30ml) olive oil

1 medium white onion, finely chopped

2 cloves garlic, minced

1 tomato, finely chopped

2 tablespoons (30ml) tomato sauce

3 tablespoons (45ml) unsalted butter

¼ cup (60ml) all-purpose flour

½ cup (120ml) milk

2 tablespoons (30ml) parsley

1/2 teaspoon (3ml) nutmeg, grated

1/2 cup (120ml) flour

2 large eggs, beaten

1/2 cup (120ml) breadcrumbs

Lemon wedges, for garnish

Salt and pepper

Frying oil



In a large saucepan, heat wine over medium-high heat.

Add mussels, cover and cook for 5-6 minutes, until all mussels have opened.

Discard any unopened mussels, drain opened mussels, and reserve cooking liquid.

Remove the mussels from their shells and chop using a sharp knife. Reserve half the shells for later use.

In a separate frying pan, heat olive oil over medium heat.

Stir in onion, garlic and tomato, continue cooking for 4-5 minutes.

Stir in tomato sauce until incorporated and cook for 1-2 minutes.

Add reserved cooking liquid from the mussels and bring mixture to a simmer.

Simmer for 5-6 minutes, until liquid has reduced.

Stir butter and flour into the pan.

Whisk in the milk until smooth.

Season with salt and pepper.

Add parsley, nutmeg, and reserved chopped mussels to the pan and bring mixture to a simmer. Continue simmering until mixture starts to thicken.

Remove mixture from heat and refrigerate until cool.

Break reserved mussel shells in half and transfer cooled stuffing to the half shells.

To set up dredging stations, transfer flour to a small bowl, whisked egg to a second bowl, and breadcrumbs to a third.

Press flesh side of the mussel into the flour, then dip into the eggs, and press into the breadcrumbs, to coat.

Repeat with remaining mussels until all are breaded.

Heat frying oil to 375oF (190oC).

Gently place stuffed mussels to fry for 4-5 minutes, until stuffing is golden brown.

Remove stuffed mussels from the oil and drain on a paper towel.

Serve hot with lemon wedges on the side.

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