Stuffed Mussels

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds mussels
  • 1 cup soft fresh bread crumbs
  • ½ cup grated Parmesan cheese
  • ½ cup finely chopped Italian parsley
  • 1 to 2 garlic cloves, finely minced
  • 1 teaspoon finely chopped sweet basil or ½ teaspoon dried basil
  • cup Italian olive oil


  1. Preheat oven to hot (400°F.).

  2. Scrub the mussels and steam. Open the mussels and discard the top shells. Place the mussels on a baking sheet.

  3. Combine the remaining ingredients to make a stuffing and blend well. Place a generous amount of stuffing on top of each mussel. Bake for five to ten minutes, until crumbs are golden brown. Serve hot on an antipasto tray.

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