Corsican Stuffed Mussels (Moules Farcies)
Dive into the heart of Mediterranean flavors with this Corsican Stuffed Mussels recipe, a perfect blend of fresh seafood and aromatic herbs that will transport your taste buds to the island of Corsica.
Equipment
- Large pan for steaming mussels
- Baking sheet
- Mixing bowl
- Measuring cups and spoons
- Oven
Ingredients
- 24 large mussels, scrubbed and debearded approximately 2 pounds / 900 grams
- 1/2 cup breadcrumbs 120 ml / 60 grams
- 2 cloves garlic, minced about 1 teaspoon / 5 grams
- 1/4 cup grated Pecorino cheese 60 ml / 25 grams
- 1/4 cup fresh parsley, chopped 60 ml / 15 grams
- 2 tbsp fresh mint, chopped 30 ml / 5 grams
- 1 small onion, finely chopped about 1/2 cup / 120 ml / 80 grams
- 2 tbsp extra virgin olive oil 30 ml
- Zest of 1 lemon
- 1/2 lemon, juiced about 2 tablespoons / 30 ml
- Salt and pepper to taste
- 1/4 cup white wine 60 ml
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pan, steam the mussels with white wine over medium heat until they open, about 5 minutes. Discard any that do not open.
- Remove the mussels from the shells, keeping the half shell with the mussel attached. Place the half shells on a baking sheet.
- In a mixing bowl, combine breadcrumbs, minced garlic, grated Pecorino, parsley, mint, onion, olive oil, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Spoon the breadcrumb mixture generously over each mussel in its half shell.
- Bake in the preheated oven for about 10 minutes, or until the topping is golden and crispy.
- Serve immediately, garnished with additional chopped parsley if desired.
Notes
Ensure that the mussels are fresh for the best flavor and texture.
The Pecorino cheese can be substituted with another hard, salty cheese like Parmesan if desired.
For an extra kick, add a pinch of red pepper flakes to the breadcrumb mixture.
Corsican Stuffed Mussels can be served as a standalone appetizer or as part of a larger mezze platter.