Most mussels are now farm-raised, so they don't require cleaning and "debearding." This dish also works with clams.

Recipe by Cooking Light September 2003


Recipe Summary

12 servings (serving size: 2 stuffed shells)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500°.

  • Arrange mussels in a single layer in a 13 x 9-inch baking dish. Bake at 500° for 8 minutes or until shells open; discard any unopened shells. Remove mussels and cooking liquid from dish. Strain cooking liquid through a sieve over a bowl; discard solids. Remove meat from mussels. Reserve 24 shell halves. Discard remaining shells. Arrange reserved mussel shells on a jelly roll pan; place 1 mussel in each shell.

  • Heat a small saucepan coated with cooking spray over medium heat. Add leek; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring frequently. Stir in cooking liquid, clam juice, and half-and-half; bring to a boil. Cook until reduced to 1/4 cup (about 3 minutes). Stir in rind and juice.

  • Preheat broiler.

  • Place bread in a food processor, and process until fine crumbs measure 3/4 cup. Combine the breadcrumbs, parsley, thyme, oregano, oil, pepper, and bacon. Spoon 1/2 teaspoon sauce over each mussel. Lightly pack 2 teaspoons breadcrumb mixture into each shell. Broil 1 1/2 minutes or until golden.

Nutrition Facts

56 calories; calories from fat 40%; fat 2.5g; saturated fat 0.7g; mono fat 1.1g; poly fat 0.4g; protein 4.6g; carbohydrates 3.4g; fiber 0.1g; cholesterol 12mg; iron 1.5mg; sodium 140mg; calcium 21mg.