These Baked Stuffed Mussels are great for entertaining or a casual snack at home with the family. Baked Stuffed Mussels, or Cozze Gratinate, are popular throughout Italy, with slight variations in ingredients throughout the regions. For this recipe, the mussels are first steamed, then a flavoursome combination of breadcrumbs, garlic, lemon zest, parsley and chilli is added as a topping. A quick bake in the oven produces the delightful result of salty-sweet, tender mussels on the half-shell and crisp, lemony, gently spiced breadcrumbs. Easy, delicious, and always popular.
Why You'll Love This Recipe:
- We use simple ingredients, and the success of this dish is partly due to the bright Mediterranean flavours which infuse the mussels. You will love the ease with which you can get the Stuffed Mussels on the table.
- It is a no-fuss dish that you can make quickly and easily.
- You can enjoy this versatile dish as an appetiser or as a light meal with a side salad.
- It is the ideal finger food as it does not require cutlery.
- This is a dish that is ideal to pass around at a party – just be sure to have a container for the empty shells.
- This recipe is naturally dairy-free with an option for gluten-free by using the appropriate breadcrumbs.
- In many areas, mussels are available all year.
Recipe Inspiration: these Baked Stuffed Mussels (Cozze Gratinate) are a favourite from our travels and time spent in Italy.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Mussels – or cozze in Italian. We have used local blue mussels, which are very similar to black mussels and may also be known as common mussels. They are smaller than the green-lipped variety.
- Garlic – fresh garlic gives the best flavour.
- Water – add a small amount of water to help the mussels steam.
- Parsley – our preference is the flat-leaf Italian variety. We use the stalks as well as the leaves.
- Fresh breadcrumbs – this is the base of our topping. I use day-old white sourdough bread that I process into crumbs. Regular white sandwich bread, ideally at least a day old, will work just fine.
- Extra virgin olive oil – for the best flavour.
- Red chilli pepper flakes – a small amount of dried chilli flakes adds gentle spice. Add according to your preference.
- Lemon zest – some lemon zest adds a bright note of citrus and is an excellent accompaniment to the mussels.
- Sea salt – brings all the flavours together. Do not use table salt. It is finer and may be too salty.
- Pepper – freshly ground black pepper has the best flavour.
- Lemon wedges – for serving, for additional acidity and brightness if required.
Variations:
Chilli – we have used dried chilli flakes. If you don’t like a little spice, just omit. Also, if you prefer to use finely sliced fresh chillies, these would also be a delicious variation.
Herbs – dried oregano is a great addition.
Breadcrumbs – substitute with gluten-free if necessary.
How To Make Baked Stuffed Mussels:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare and steam the mussels:
If packed in water, drain the mussels. Discard any with cracked/damaged shells. Scrub the shells if necessary and remove the hairy beard from the mussel as outlined in the recipe.
In a large frying pan with a lid, add the parsley stalks, water, garlic and mussels. Turn the heat onto high and shake the pan.
2 – Remove the cooked mussels from the pan:
As the mussels start to open, take the lid off, and using tongs, remove the opened mussels and place them on a sheet pan.
3 – Allow the mussels to cool:
Once the mussels are on the sheet pan, allow them to cool slightly, until you can pick them up.
4 – Make your breadcrumb filling:
Prepare your breadcrumb stuffing by adding all the ingredients to a bowl and mixing until well combined.
5 – Open up the shells:
Once the mussels are cool enough that you can touch them, open the shells, and discard the half that doesn’t have the meat.
Place the shells with the mussel meat onto a baking tray or into a baking dish. You’ll want one that will snuggly fit all of the mussels so they don’t slide around.
6 – Add your stuffing:
Top each mussel with the stuffing, then place the baking dish into your preheated oven and cook for 10-12 minutes, or until the breadcrumbs are golden brown. Serve immediately.
Tips for Success, Storage and FAQs:
Discard any with cracked or broken shells. If some mussels have already opened, tap them gently on the bench - if they close, they are good to cook. If not, you should discard them. Some mussels will come in packs and will already have been cleaned and mostly de-bearded. They may have a use-by date which will guide you as to their freshness. If buying them loose, they should smell like the ocean.
If yours have not been cleaned, get a clean, firm-bristle nail brush and scrub the shell. Rinse under cold water. To remove the beard, that’s the stringy, hair-like fibres, pinch it with your fingers and drag it firmly toward the closed side of the shell.
It is a myth that mussels which don’t open are not safe to eat, they can be pried open (very carefully) with a sharp knife. But as it is difficult to pry them open, it’s often easier to discard them. This is assuming you have discarded any with cracked or broken shells or those that refuse to close before cooking.
I have prepared them up to 2 hours ahead of time and stored them in the fridge until baking just before serving. If you want to prepare them earlier in the day, keep the breadcrumb stuffing separate and top shortly before baking.
Top Tip:
As always, the quality of your ingredients will impact the result of your dish. It goes without saying - the mussels must be fresh. It is also essential that you do not overcook them or they will toughen.
Serving Suggestions:
These Baked Stuffed Mussels are extremely versatile. Some suggestions for enjoying them are:
- As an easy finger food at a drinks party. Have napkins and a bowl for the shells on hand. No cutlery is required.
- An appetiser for a more formal meal. Serve a few on a plate accompanied by lemon wedges and Roasted Cherry Tomato Caprese Salad.
- As a casual main course, with our Rocket and Pear Salad.
- For a seafood themed meal, serve the Baked Mussels as a starter followed by our Creamy Prawn Linguine.
These Baked Stuffed Mussels will be a great addition to your selection of easily prepared, budget friendly meals. It is rewarding to present a dish that is so simple and yet a guaranteed crowd pleaser.
Alex xx
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Baked Stuffed Mussels (Cozze Gratinate)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Mussels:
- 1 kg (2.2 lb) mussels – scrubbed and debearded See Note 1
- 1 clove garlic - peeled and lightly smashed
- ¼ cup (60 ml) water
- parsley stalks - a couple, cut into large pieces
For the Stuffing:
- 1 cup (100 g) fresh breadcrumbs – I use day-old white sourdough bread, processed into crumbs. See Note 2
- 1 clove garlic – minced
- 2 tablespoon extra virgin olive oil See Note 3
- 2 tablespoon flat-leaf parsley – finely chopped
- ½ teaspoon red chilli pepper flakes
- ½ teaspoon lemon zest - finely grated
- ¼ teaspoon sea salt
- lemon wedges - to serve, optional
Instructions
- Preheat your oven to 220 degrees C (430 F).
- Rinse and drain the mussels. Discard any that have cracked or damaged shells. Scrub the shells if necessary. Remove the hairy beard from the mussel by pinching it with your fingers and dragging it toward the closed side of the shell.
- In a large frying pan with a lid, add the parsley stalks, water, garlic and mussels. Turn the heat onto high and shake the pan. As the mussels start to open, take the lid off, and using tongs, remove the opened mussels from the pot and place them on a sheet pan or tray. Allow them to cool slightly.
- While the mussels are cooling, prepare your breadcrumb stuffing. Add all of the ingredients for the stuffing to a bowl and mix until well combined.
- Once the mussels are cool enough to hold, open the shells, and discard the half that doesn’t have the meat.
- Place the shells with the mussel meat into a baking dish or tray – you’ll want one that will snuggly fit all of the mussels so they don’t wobble around too much.
- Top each mussel with the stuffing – depending on the size, I start with about 1-2 teaspoon of mixture, and then add any leftover to the top.
- Place the baking dish into the oven and cook for 10 minutes, or until the breadcrumbs are golden brown.
Notes
- Mussels: I buy mine packed in water. I prefer smaller mussels, but this is a personal preference. Many mussels are sold in packets already scrubbed and de-bearded.
- Gluten-free: make this dish gluten-free by using the appropriate fresh bread crumbs.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Make in advance: you can prepare the dish a day in advance but don’t add the breadcrumbs until just before you are ready to bake it. This dish is not suitable for storing leftovers or freezing.
- Servings: serves 4 as a starter or 2 as a main course.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Jacqueline says
I love stuffed mussels and this version is so very good! Will be making this again!
Alexandra Cook says
Hi Jacqueline,
I am so pleased to hear this! Thank you, Alex xo