Stuffed Mussels

Preparation info
  • Serves


    • Difficulty


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.


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


  • 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.