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Stuffed Mussels
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Recipe Information
John Driscoll


  • 2 pounds mussels, about 2 inches long
  • 1-1/2 cups (350 ml) finely crushed dry bread crumbs
  • 1/2 cup (125 ml) grated Parmesan cheese
  • 1 clove garlic, minced
  • sprig of minced parsley
  • 1/4 tsp (1 ml) of oregano
  • 1/4 tsp (1 ml) basil
  • 2 tbsp (30 ml) olive oil
  • Arrange layer of mussels on the halfshell in a shallow baking dish/pan.
  • Mix all ingredients and lightly cover the mussels with the mixture.
  • Sprinkle mussel juice (can substitute clam juice) over them and bake at 375 degrees (200 C.) for 8 to 10 minutes or until golden brown.
Serve as appetizer with garlic/butter French bread.

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