Stuffed Mussels

Looking to create an authentic Italian experience for your pizzeria guests? Start with this specialty appetizer from southern Italy.


Hello, my readers! I hope everyone had a wonderful holiday! Another year has gone by, and a new president is moving into the White House. With all of the change going on in the world, your pizzeria should always be a safe, comfortable haven for your customers. And it all starts with your menu and the delicious meals that you serve them every single day.

If you’re looking to create an authentic Italian experience for your guests, this appetizer is one of the greatest dishes to offer this time of year. Using fresh mussels in the shell, it’s a specialty of southern Italy. I think your customers will love it. You can even make stuffed clams using a similar recipe.

Mangia bene!



  • 3 lb. fresh large mussels, in their shells
  • ¾ c. butter (unsalted)
  • ½ c. bread crumbs
  • 4 garlic cloves, finely chopped
  • 6 tbsp. parsley, chopped
  • ½ c. Parmesan cheese, grated



Scrub the mussels under cold water, cutting the beard with a small knife. Preheat the oven to 450°F. Place the mussels in a large saucepan over medium heat. Once they start to open, lift them out one by one. Remove the empty half-shell from each mussel, leaving the mussel attached to the other half-shell. (Throw out any mussels that did not open.) Set aside.

In a small saucepan, combine all of the remaining ingredients and heat gently until the mixture begins to soften. Once this is done, start stuffing the mussels with the mixture and place them on a cookie sheet. Bake for 7 minutes, or until lightly browned. Serve hot or at room temperature. 


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