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Gallery Mussel and Shallot Stuffing Credit: Raymond Hom Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3/4 pound rustic Italian bread, cut into 1-inch cubes (9 cups) 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling Coarse salt and freshly ground black pepper 2 shallots, diced 2 stalks celery, diced 3 cloves garlic, minced 1/4 cup dry white wine 1 pound mussels, scrubbed and debearded 1/3 cup chopped fresh flat-leaf parsley
Cook’s Notes Change It UpUse roasted leeks instead of mussels for a vegetarian riff; swap in Pernod for the wine.
Gallery Mussel and Shallot Stuffing Credit: Raymond Hom
Recipe Summary Servings: 8
Gallery
Mussel and Shallot Stuffing Credit: Raymond Hom
Mussel and Shallot Stuffing
Credit: Raymond Hom
Mussel and Shallot Stuffing
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3/4 pound rustic Italian bread, cut into 1-inch cubes (9 cups) 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling Coarse salt and freshly ground black pepper 2 shallots, diced 2 stalks celery, diced 3 cloves garlic, minced 1/4 cup dry white wine 1 pound mussels, scrubbed and debearded 1/3 cup chopped fresh flat-leaf parsley
Directions
Heat oven to 375 degrees. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden brown and toasted, 10 to 12 minutes.
Meanwhile, in a large pot, heat remaining 2 tablespoons oil over medium heat. Add shallots, celery, and garlic and cook, stirring, until tender, 6 to 8 minutes. Deglaze with wine, scraping up any brown bits with a wooden spoon.
Add 2 cups water and bring to a boil. Season with salt and pepper. Add mussels and cook, covered, until shells have opened, about 2 minutes. Remove mussels with a slotted spoon and set aside.
Once cool enough to handle, remove mussels from shells and return to broth (discard shells). Stir in parsley and adjust seasoning. In a large bowl, combine bread and broth, toss, and let stand 10 minutes.
Transfer mixture to an oiled 2-quart baking dish and drizzle with oil. Cover with parchment-lined foil and bake 30 minutes; uncover and continue baking until top is golden and stuffing is firm, about 25 minutes more.
Cook’s Notes Change It UpUse roasted leeks instead of mussels for a vegetarian riff; swap in Pernod for the wine.
Cook’s Notes
Change It Up
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All Reviews for Mussel and Shallot Stuffing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mussel and Shallot Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
