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Mussels with Fresh Fennel Relish Stuffing
Makes 8 Servings
*2 lbs. fresh mussels
*2 cups white wine
*2 tbls. chopped garlic
*2 tbls. butter
*1 cup breadcrumbs
*1 tbls. parsley, chopped fine
*1 jar Stonewall Kitchen Fresh Fennel Relish
*2 tbls. lemon juice
1Rinse mussels and discard any with cracked or broken shells.
2In medium pot, place wine, chopped garlic and butter and bring to a boil. Add mussels and cover the pot, reducing heat to medium and steam until shells open, about 6 to 8 minutes. Remove pot from heat and remove mussels from pot to prevent overcooking. Discard any mussels that shells did not open.
3Reduce remaining cooking liquid by half and save.
4Break off top shell, discard, and free mussel from bottom shell, leave in shell and place on a baking sheet.
5Mix breadcrumbs with parsley, Fresh Fennel Relish and lemon juice. Pat crumb mixture into shells, covering the meat, and drizzle each with reduced cooking liquid. Pour remaining cooking liquid onto pan before baking.
6Bake in a 400F degree oven for 10 to 15 minutes or until crumb topping is lightly browned.
7Remove from oven, place on serving plate and garnish with lemon wedges and fresh parsley. Serve immediately.
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