Stuffed Mussels

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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1/2 cup dry white wine

1 pound mussels, scrubbed and debearded 

1 Persian cucumber, diced 

1/4 cup diced roasted red peppers

3 tablespoons extra-virgin olive oil

2 tablespoons chopped red onion

2 tablespoons chopped fresh parsley 

2 tablespoons chopped cornichons

1 tablespoon chopped capers 

1 tablespoon fresh lemon juice 

1 hard-boiled egg white, diced

Kosher salt and freshly ground pepper


  1. Bring the wine to a simmer in a large pot. Add the mussels. Cover and simmer until the mussels open, 5 minutes; drain and let cool. (Discard any unopened mussels.)
  2. Break off and discard the empty halves of the shells and loosen the mussels from the other halves.
  3. Toss the cucumber, roasted red peppers, olive oil, red onion, parsley, cornichons, capers, lemon juice and egg white in a bowl; season with salt and pepper. Spoon over the mussels.