Mediterranean Baked Stuffed Mussels

So easy, so good!

Serve these delicious easy-to-make stuffed mussels at parties or as after-school snacks for your children.  Mediterranean flavors from olive oil, parmesan cheese, garlic, and basil combined with breadcrumbs also make them a wonderful addition to an Italian antipasto platter.

If you're serving them along with other appetizers, two pounds of mussels will be enough for about 8 people.  If you're making them for a larger group, just double or triple the recipe. 

You can keep ready-to-bake stuffed mussels in the refrigerator for up to 4 hours, or freeze them for as long as 2 weeks.  Be sure to partially thaw them before baking.

Recipe for Baked Stuffed Mussels 

Makes 36 - 48, using medium-size mussels - enough for 8 people


  • 1/2 cup water
  • 2 pounds mussels, cleaned and de-bearded
  • 1/2 cup fresh bread crumbs from a crusty French or Italian loaf
  • 1/2 cup minced parsley (preferably flat Italian parsley)
  • 1/3 cup grated Romano or Parmesan cheese
  • 1/3 cup olive oil
  • 3 cloves minced garlic
  • 1 teaspoon dried basil or 2 teaspoons chopped fresh basil
  • 1/2 teaspoon dried thyme
  • salt, to taste

Preheat oven to 450° if you plan to bake them immediately.

Put the mussels and water into a wide soup pot, cover, and bring to a boil.  Shake the pot occasionally to steam the mussels evenly.  After 3 minutes, check mussels to see if any have opened - if so, lift them out with a slotted spoon, and continue cooking and checking until all mussels are open.  Discard any that don't open.  (More about how to cook mussels.)

Break off the top shells, and discard.  Put the bottom shells containing the mussels on a baking sheet.  

To make the stuffing, combine remaining ingredients.  Taste, and add a bit of salt if needed.

Place a spoonful of stuffing on top of each mussel.  Bake for 5 -10 minutes until golden brown and steaming hot. 

Serving suggestion

Serve with toothpicks and lemon wedges.

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