Mussels Stuffed with Garlic, Parmesan, Almonds, and Herbs

  • The little meaty morsels we know as mussels have a lot going for them. They’re cheap, sustainable, quick and easy to cook, and downright delicious! You are going to LOVE this recipe - a fantastic combination of sweet mussels steamed in white wine and baked to perfection with butter, almonds, cheese, garlic, herbs, and lemon. You’ll feel like you’ve been given a gift from Poseidon and your guests will bow down to you and crown you Amphitrite, goddess of the sea because these are truly fan-freaking-tastic!!!!
  • Prep time: 30 minutes
  • Cook time: 15
  • Serves 6

For the Stuffing:

  • 8 tablespoons butter, room temperature
  • 1 ½ cup finely ground almonds
  • ⅓ cup grated Parmesan cheese
  • 2 large shallots, minced
  • 3 garlic cloves, minced
  • 3 teaspoons herbes de Provence
  • ⅓ cup chopped parsley, plus more for garnish
  • 1 lemon, zested and juiced
  • kosher salt and freshly ground pepper, to taste

For the Mussels:

  • 4 pounds of mussels, debearded, scrubbed, and rinsed
  • 1 ½ cups dry white wine


  • Make the stuffing by combining all of the ingredients in a bowl. Set aside.
  • Preheat the oven 450℉
  • Bring the wine to a boil in a large pot, then add the mussels. Cover and cook over high heat until they just open, 3-5 minutes. Transfer to a bowl with a slotted spoon, reserving the cooking liquid, and discarding any unopened mussels.
  • Remove one half shell from each mussel, and arrange them mussel side up on a large baking sheet.
  • Pour the reserved cooking liquid in a ramekin, leaving behind any grit, and spoon on top of the mussels. Put a spoonful of flavored butter on top of each mussel and season again with salt and pepper. Place the mussels in the oven and bake for 5-10 minutes, or until golden brown. Serve immediately with a glass of crisp white wine.