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Easy Stuffed Mussels that are Dressed to Impress


Stuffed mussels are so easy to make and deliciously satisfying thanks to the cheesy, breadcrumb filling. Try our easy recipe now.

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Stuffed Mussels

Looking for a light and tasty appetizer with a sophisticated flair? These stuffed mussels are a delicious option and super easy to prepare. Stuffed with a buttery, garlicky, cheesy filling and crispy breadcrumbs, they're an impressive hors d'oeuvre you'll want to make for any occasion.

Serves 8 as an appetizer

  • 4 lbs (2kg) mussels, scrubbed and beards removed
  • 2 cups (500 ml) white wine
  • 2 cups (500 ml) cold water
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 bay leaf
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 cup (250 ml) milk
  • 1 egg yolk
  • 1/2 cup (55g) parmesan cheese
  • 1/2 cup (50g) breadcrumbs


Before cooking, make sure all the mussels are closed. If some are open, give them a squeeze, and discard any that don't remain closed. Also discard any mussels with broken shells.

  1. Preheat the oven to 450°F (230°C) and place the oven rack in the top position.
  2. Add the white wine, water, parsley and bay leaf to a large pot or saucepan over medium heat. Cover and bring to a boil.
  3. Add the mussels and cover. Let cook until they open, about 3 to 5 minutes. You can gently shake the pan a few times to make sure all the mussels get steamed.
  4. Using a slotted spoon, transfer the cooked mussels to a large dish. Discard any shells that have not opened. Let sit for a few minutes until cool enough to handle.
  5. Open each mussel and gently remove the meat, either using another whole shell like a tweezer or a small fork. Place the cooked mussels in a bowl and set aside. Reserve half of the shells.
  6. To make the sauce, melt the butter in a small saucepan over medium heat. Add the flour and then slowly pour in the milk while stirring constantly.
  7. Remove the pan from heat and whisk in the egg yolk and parmesan cheese until well combined.
  8. Arrange the reserved shells on a baking sheet, and fill each with one mussel. Drizzle each shell with the cheese sauce. Then finish by topping each shell with breadcrumbs.
  9. Bake the mussels for 10 min. until the breadcrumbs are golden brown. Serve immediately.

Hungry for more? Here are 36 outstanding appetizers to make in a muffin tin.

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VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!



  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water


  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce


  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!

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