Blue mussels stuffed with goat cheese

Platter of open mussels stuffed with cheese.

Difficulty :
Preparation time : 20 min
Cooking time : 5 to 7 min
Number of servings : 4 persons
Type of dish : Entrée et apéro

By Chef Jean Soulard, spokesperson for Smarter Seafood.

Ingredients

32 large mussels, washed and cleaned
120 g (4 oz.) creamy goat cheese
15 g (1 Tbsp) fresh herbs, chopped (chives, parsley, mint)
30 g (3 Tbsp) breadcrumbs
Salt and pepper to taste

Preparation

Open the mussels raw while being careful not to tear the inside; for each mussel, discard one of the two shells.
Mix together the goat cheese, herbs and breadcrumbs. Salt and pepper.
Stuff the mussels with the mixture.
Place the mussels on a sheet tray and bake in the oven for 5 to 7 minutes at 190°C (375°F).

It is easier to make this dish using large mussels, but given that they are not always available, small mussels may also be used. In this case, the dish will take slightly longer to prepare.

To help you eat shellfish safely, you can find advice on storage, handling and cooking on the recipe sheet dedicated to precautionary measures for shellfish.

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

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