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Mussels Stuffed with Spinach & Parmesan

Susan Kahn

Servings: 4

This savory appetizer will convert anyone still timid about mussels.


  • 1 cup dry white wine
  • 4 Tbs. finely chopped shallots
  • 1 tsp. cracked black pepper
  • 4 sprigs parsley
  • 1 bay leaf
  • 1/2 tsp. chopped fresh thyme (omit if fresh isn’t available)
  • 28 medium mussels (about 2 lb.), sorted and cleaned

for the stuffing:

  • 2 Tbs. butter or olive oil
  • 2 cups lightly packed, washed, stemmed, and chopped fresh spinach
  • 1/2 cup heavy cream
  • 3 Tbs. chopped parsley
  • Salt and freshly ground black pepper
  • 1/3 cup grated Parmesan cheese

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 55
  • Fat (g): 23
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 115
  • Sodium (mg): 820
  • Carbohydrates (g): 12
  • Fiber (g): 1
  • Protein (g): 27


  • Combine the wine, 2 Tbs. of the shallots, pepper, parsley sprigs, bay leaf, and thyme in a pot (with a lid) large enough to accommodate the mussels when their shells have opened. Bring to a boil, add the mussels, cover, and steam until just opened, 2 to 3 minutes. Try not to steam the mussels longer than necessary, because they’ll be cooked again later. Remove the mussels with a slotted spoon and set aside. Strain the cooking liquid through a strainer lined with several layers of cheesecloth and reserve.
  • For the stuffing—Heat the butter in a heavy-based pan. Add the remaining shallots and cook until soft, 3 to 4 minutes. Add the spinach, cover, and cook briefly until the spinach wilts. Uncover and cook until the liquid from the spinach evaporates, another 3 to 4 minutes. Add 1/2 cup of the strained mussel liquid and cook until the mixture is almost dry, about 5 minutes. Add the cream and again cook until the mixture is almost dry, about 10 minutes. Add the chopped parsley and season to taste with salt and pepper; the mixture should be quite peppery.
  • Heat the broiler. Remove the mussels from their shells. Make a bed of rock salt or crumpled foil on a baking sheet (to steady the shells) and arrange as many half shells as you have mussel meats. Put a mussel meat on each half shell and spoon a teaspoonful of the spinach mixture over each. Top with the grated cheese and broil until golden and bubbly, 4 to 6 minutes. Serve with small forks and bread to soak up the rich juices.


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Reviews (4 reviews)

  • tracyclarkmora | 07/12/2013

    Loved it! Packed with nutrition, just left out the butter and used a little olive oil.

  • Carolepip | 12/20/2011

    These mussels will be the second course of this year's Christmas Eve dinner, the third time I have included it in my favorite meal of the year. Absolutely delicious, easy to make, can be prepped ahead of time (really important when you are have a formal dinner party for eight). Thanks Molly Stevens for this classic.

  • GeoffKrajeski | 04/28/2009

    This is definitely a great muscle dish! My wife and I loved it when we prepared it. It is sure to wow anyone as an appetizer or just as a meal, as we ate it. Preparation takes a little bit of time, but it is well worth it!

  • crystal111 | 01/15/2008

    WOW! Excellent! My husband and I agree that this is the best preparation of mussels that we've ever had. (And I, especially, have eaten lots of mussel dishes.)I didn't have thyme so I left that out. I only had half and half, so I doubled the amount and simmered it down longer.I used a smaller, local, mussel --- not the same presentation that the medium mussel would have, but ever bit as good if not better.Excellent

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