Description

Corsican Stuffed Mussels is a traditional Mediterranean seafood appetizer featuring fresh mussels steamed and then topped with a savory stuffing of onions, garlic, breadcrumbs, Pecorino cheese, parsley, tomato paste, and egg, finished to a golden crisp under the broiler. This flavorful dish captures the essence of Corsican coastal cuisine and pairs beautifully with crusty bread and dry white wine.

Ingredients

Seafood

2 lbs fresh mussels (cleaned and debearded)

Stuffing

2 tablespoons olive oil
1/2 cup onion (finely chopped)
2 cloves garlic (minced)
1/2 cup breadcrumbs
1/4 cup grated Pecorino or Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 egg (beaten)
1/4 teaspoon black pepper

Additional

1/4 cup dry white wine
lemon wedges for serving

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Instructions

Steam mussels: In a large pot, bring 1/4 cup of water to a simmer over medium heat. Add the cleaned mussels, cover, and steam for 3–5 minutes, or just until the shells open. Discard any mussels that do not open. Remove from heat and let cool slightly. Remove the top shells, keeping the mussels in the bottom half of the shell. Set aside on a baking sheet.
Prepare stuffing: In a skillet, heat olive oil over medium heat. Add the onion and cook for 3–4 minutes until soft. Add garlic and cook for 30 seconds more. Remove from heat and transfer to a bowl. Stir in the breadcrumbs, cheese, parsley, tomato paste, beaten egg, and black pepper. Mix well to form a moist stuffing.
Stuff mussels: Spoon about a tablespoon of stuffing over each mussel in the half shell, pressing it gently to adhere. Drizzle the stuffed mussels with a little olive oil and pour the white wine into the bottom of the baking sheet (around the mussels, not over them).
Broil mussels: Preheat your oven broiler to high. Broil the mussels for 5–6 minutes, or until the stuffing is golden and slightly crisp.
Serve: Remove from the oven and serve hot with lemon wedges alongside crusty bread and a glass of dry white wine if desired.

Notes

This traditional Corsican recipe pairs well with crusty bread and a glass of dry white wine.
You can substitute fresh mussels with pre-cooked frozen ones if needed—just adjust broil time accordingly.
Be sure to discard any mussels that do not open after steaming to ensure safety.
For a stronger cheese flavor, use Pecorino Romano instead of Parmesan.