Description
These Corsican stuffed mussels are a coastal Mediterranean classic, bursting with savory flavor and rustic charm. Fresh mussels are stuffed with a delicious blend of garlic, parsley, breadcrumbs, and sausage, then simmered in a rich tomato and white wine sauce. This hearty dish captures the essence of Corsican cuisine—simple ingredients, bold flavors, and a touch of elegance.
Ingredients
Scale
Mussels and Stuffing
- 2 pounds fresh mussels (cleaned and debearded)
- 1/2 pound mild pork sausage (casings removed)
- 1/2 cup fresh breadcrumbs
- 3 cloves garlic (minced)
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 large egg (beaten)
- 1/2 teaspoon black pepper
Sauce and Cooking
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 1 cup crushed tomatoes
- 1/2 cup dry white wine
- 1/2 teaspoon dried thyme
- Salt to taste
- Lemon wedges for serving
Instructions
- Prepare the mussels: Rinse and scrub the mussels under cold water, discarding any that are open and do not close when tapped to ensure freshness.
- Make the stuffing: In a bowl, combine the sausage, breadcrumbs, minced garlic, chopped parsley, grated Parmesan, beaten egg, and black pepper. Mix well until all ingredients are evenly incorporated.
- Stuff the mussels: Using a knife, gently open each mussel shell just enough to create a pocket, leaving the hinge intact. Stuff about a teaspoon of the prepared mixture inside each mussel, then press the shells closed and set them aside.
- Prepare the sauce: Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
- Add tomatoes and wine: Stir in the crushed tomatoes, dry white wine, dried thyme, and a pinch of salt. Bring the mixture to a simmer to meld the flavors.
- Cook the mussels: Gently nestle the stuffed mussels into the simmering sauce. Cover the pan and cook for 15 to 20 minutes, until the mussels have opened and the filling is thoroughly cooked through.
- Final steps: Discard any mussels that remain closed after cooking. Serve the stuffed mussels hot, garnished with lemon wedges and accompanied by crusty bread to soak up the flavorful sauce.
Notes
- Use fresh, high-quality mussels for the best flavor and safety.
- Feel free to substitute pork sausage with ground veal, turkey, or plant-based sausage for dietary preferences.
- If preferred, utilize pre-cooked tomato sauce and omit the wine to create a milder sauce version.
- To make this dish dairy-free, omit the Parmesan cheese.
