How to Stuff Black Mussels (10 Steps)

Black mussels are a bit larger than their blue-shelled relatives, so they make better candidates for stuffing and broiling. Mussel stuffing should enhance the flavor of the meat, not obscure it. If you combine a fresh, vibrant stuffing using three or four well-chosen ingredients, not only will the mussels shine, but you'll have them steaming hot and ready to serve in about 10 minutes or less. When it comes to shellfish stuffing, less is more, so focus on fresh herbs, such as parsley, and bright, crisp flavors, such as citrus.

Things You'll Need

Colander
Nylon-bristled brush

Dry white wine or stock
Baking sheet

Instructions

Place the mussels in a colander under cool running water. Scrub the shells to remove the beards using a nylon-bristled brush. Place the clean mussels in a bowl, discarding any that don't close during cleaning.
Add the mussels to a saucepan with a generous pour of dry white wine or stock. Place the saucepan over high heat and cover.
Take the lid off the saucepan when you hear simmering and shake it back and forth on the burner. Cook the mussels until they open, about five minutes. Throw out any mussels still closed after five minutes of cooking.
Transfer the mussels to a tray and set the saucepan of wine or stock aside. Let the mussels cool to room temperature.
Open the mussels and discard the half of the shell to which the meat is no longer attached. Sever the adductor muscle holding the meat to the shell using a clam knife or similar utensil. Place each mussel in a shell on a rimmed baking sheet, mussel-side up.
Mix together the stuffing. Make any type of stuffing you like; there's only one rule when it comes to shellfish stuffing: if you add meat, such as bacon or ham, it must be fully cooked. Spoon a few drops of the reserved cooking liquid on the mussels to keep them moist.
Top the mussels with a spoonful of stuffing and top it with an ingredient that will brown when cooked for texture, color and additional flavor. Grated cheese and buttered breadcrumbs are a classic combination that never fails.
Heat the oven to 450 degrees Fahrenheit or turn on the broiler both work. If using the broiler, set the oven rack 4 to 6 inches below it. If using the conventional oven heating, set the rack in the middle position.
Place the pan of mussels in the rack. Broil the mussels until the top of the stuffing browns or for about 3 minutes; bake the mussels until the topping browns or for about 5 minutes.
Take the pan from the oven and transfer the mussels to the serving dish when cool enough to handle. Garnish with fresh parsley, if desired, and serve immediately with freshly sliced lemons.

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