Give these Homemade Stuffed Mussels Marinara a try and you’ll be adding them to your list of favorites. You’re probably thinking to yourself …what on earth are stuffed mussels?
The first time I heard of them I was fortunate enough to experience them firsthand. At my good friend Rosaria’s house, of course. I am here to tell you that these guys are absolutely delicious. Even if you’re not a big fan of mussels, you’ll be impressed by the flavor and texture.
Some time ago, Rosaria was hangin’ out with us at our house.
Perfect opportunity for her to show me how to make her Homemade Stuffed Mussels Marinara.
- Rinse the mussels.
- Place them in a large bowl and cover with salted cold water.
- Allow them to soak for at least 30 minutes.
- Pour contents of both jars of marinara sauce into a large pot or dutch oven.
- Preheat the sauce over low heat.
- In a medium bowl, whisk the eggs with the chopped parsley.
- Add the grated cheese, bread crumbs & optional black pepper.
- Mix well until combined.
- The consistency should be fairly firm.
- Add additional bread crumbs, if necessary.
Depending on your preference and what you have on hand, you can easily substitute the pecorino Romano with parmesan cheese. Just keep in mind that the Romano has a higher sodium content, so you may need to adjust by adding a bit of salt to the mix.
- To prepare the mussels, squeeze at the joint and use a small sharp knife to open each mussel about three-quarters of the way around.
- Don’t open them all the way or the stuffing will fall out while simmering.
- Be sure to keep the “hinge” intact so that each mussel is opened only about one-quarter to one-half inch.
- Take a small spoonful of the stuffing and fill each mussel.
- Just enough to fill each so that it is flush with the edge of the shell.
- Once the marinara sauce is simmering, carefully place the stuffed mussels in the pot so that they are immersed in the sauce.
- Cover and gently simmer for 30 minutes.
After the stuffed mussels hang out in the marinara, the sauce takes on the briny, somewhat sweet flavor of the mussels. Totally transforms it into the most delicious pasta sauce.
- Serve immediately.
- If desired, garnish with chopped fresh parsley.
- Offer additional grated cheese on the side.
Enjoy your Homemade Stuffed Mussels Marinara your way.
They are often served as an appetizer along with a plentiful supply of crusty bread to sop up the yummy sauce.
My family totally enjoys this Homemade Stuffed Mussels Marinara served as a meal, piled on top of a serving of pasta.
Thank you, Rosaria ❤️
homemade stuffed mussels marinara
Delicious when served as an appetizer with crusty bread for dipping. Or as an entree with pasta.
Ingredients
- 1 1/2 pounds fresh mussels
- 2 (32-ounce) jars marinara sauce
- 5 large eggs
- 2 tablespoons chopped fresh parsley (plus additional for serving)
- 1 cup grated Pecorino Romano cheese (plus additional for serving)
- 3/4 cup bread crumbs
- freshly ground black pepper (optional)
Instructions
-
Rinse the mussels. Place them in a large bowl and cover with salted cold water. Allow to soak for at least 30 minutes.
-
Pour contents of both jars of marinara sauce into a large pot or dutch oven. Preheat over low heat.
-
In a medium bowl, whisk the eggs with the chopped parsley. Add the grated cheese, bread crumbs & optional black pepper. Mix well until combined. The consistency should be fairly firm. Add additional bread crumbs, if necessary.
-
To prepare the mussels, squeeze at the joint and use a small sharp knife to open each mussel about three-quarters of the way around. Don’t open them all the way or the stuffing will fall out while simmering.
Be sure to keep the “hinge” intact so that each mussel is opened only about one-quarter to one-half inch.
-
Take a small spoonful of the stuffing and fill each mussel, just enough to fill each so that it is flush with the edge of the shell.
-
Once the marinara sauce is simmering, carefully place the stuffed mussels in the pot so that they are immersed in the sauce. Cover and gently simmer for 30 minutes.
-
Serve immediately.
If desired, garnish with chopped fresh parsley and offer additional grated Romano cheese on the side.
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More seafood to sample…
