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Stuffed Mussels

A delicious British seafood recipe!


  • 24 large live mussels

  • 1 large banana shallot , finely chopped

  • 50 ml martini

  • 75 g unsalted butter, softened

  • 2-3 garlic cloves, crushed

  • 25 g walnut halves, smashed or chopped medium fine

  • Finely grated zest of 1 lemon plus a little juice

  • 25 g finely grated parmesan

  • 50g fresh breadcrumbs

  • Freshly ground black pepper

  • 2 tablespoons very finely chopped parsley

  • ½ tablespoon vry finely chopped tarragon

  • Good splas

  • To Serve

  • Plenty of rock salt


  • 1.

    Preheat the grill to a moderate / high heat.

  • 2.

    Scrub and pick through the mussels pulling off the beards and discarding any that are broken or that dont close when tapped, tip into a pan with a splash of boiling water and cover with a tight fitting lid, cook over a high heat for 2 minutes and then pour into a large colander and leave until cooled.

  • 3.

    In a small pan soften the shallots in 25g of butter and then pour in the Martini. Cook until it has evaporated and then scrape the shallot into a mixing bowl

  • 4.

    To make the stuffing, combine the remaining ingredients with the shallots and season with plenty of freshly ground black pepper.

  • 5.

    Remove and discard the top shell of the mussels and arrange on a large baking tray scatterd generously with rock salt to keep the mussels stable, add a teaspoon full of the stuffing into each shell and place under the grill for 2-3 minutes until golden and bubbling.

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