Stuffed Mussel Shells


  • 18 half-shell mussels
  • 2 shallots, finely chopped
  • 2 small mushrooms, sliced
  • Salt and pepper
  • Juice of ½ a lemon
  • ¼ cup bread crumbs
  • ¼ cup white wine
  • ½ celery stick, diced
  • 1 tbsp. butter
  • ½ tbsp. dried thyme
  • 1 tbsp. snipped chives
  • ½ tbsp. Galliano


  1. Remove mussel from shells and chop.
  2. Butter mussel shells and set aside.
  3. Sauté shallots, celery and mushrooms in butter until soft, stir in mussels, bread crumbs (softened with milk), salt and pepper and thyme.
  4. Add lemon juice and chives (if mixture appears too dry, add a little wine).
  5. Pile mixture into buttered shells and bake at 200C until tops are golden brown.

Drizzle Galliano over mussels and serve with lemon wedges on a warm platter.

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