Stuffed Mussels

Name: Stuffed Mussels
Yield: Serves 4–6
Cuisine: Italian
Ingredients: ¼ cup extra-virgin olive oil; ¾ cup white wine; 30 mussels, steamed open; Kosher salt and freshly ground black pepper, to taste; 1 tomato, seeded and finely chopped; ⅓ cup grated Parmigiano-Reggiano; ¼ cup fresh bread crumbs; 6 tbsp. unsalted butter, melted; 3 tbsp. fresh thyme leaves

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Thyme and white wine bring out the sweet flavor of mussels in this popular cicchetto, one of the many signature snacks made famous in Venetian wine bars and served alongside aperitivi.

Ingredients

30 mussels, steamed open
¾ cup white wine
¼ cup extra-virgi

Europe
Italy
Snack
Starter
Pescatarian
Mediterranean
Venice

Method

Heat broiler to high. Remove and discard top shells from mussels; transfer mussels to a rimmed baking sheet. Drizzle wine and oil over mussels. Combine Parmigiano, bread crumbs, butter, thyme, salt, and pepper in a bowl and divide among mussels. Broil mussels until stuffing is golden brown, about 2 minutes. Serve warm, drizzled with pan juices and topped with tomato.