Stuffed mussels recipe
 Ideally you should use large mussels in this Corsican recipe, but you can’t always guarantee they will be big here in the UK. You can double up two mussels into one shell if necessary. about 60 mussels, scrubbed and debearded150ml/5fl oz white wine or vermouth1 large sprig flatleaf parsley about 60 mussels, scrubbed and debearded 150ml/5fl oz white wine or vermouth 1 large sprig flatleaf parsley 25g/1oz fine breadcrumbs25g/1oz hard, melting cheese, such as Corsican local cheese, or a mixture of gruyère and pecorino2 tbsp finely chopped flatleaf parsley1 tbsp finely chopped tarragon1 tbsp finely chopped basil3 garlic cloves, finely chopped30ml/1fl oz olive oil 25g/1oz fine breadcrumbs 25g/1oz hard, melting cheese, such as Corsican local cheese, or a mixture of gruyère and pecorino 2 tbsp finely chopped flatleaf parsley 1 tbsp finely chopped tarragon 1 tbsp finely chopped basil 3 garlic cloves, finely chopped 30ml/1fl oz olive oil Method Preheat the oven to 200C/Fan 180C/Gas 6.Discard any mussels with broken shells and any that refuse to close when tapped. Put the wine and parsley sprig into a large lidded saucepan or casserole and bring to the boil. Add the mussels and cover with the lid. Leave to steam for 4–5 minutes, or until the mussels have fully opened. Discard any mussels that remain closed.Remove the mussels from the casserole one at a time. Remove half of their shells and place them, shell down, on a large baking tray. Drizzle over a little of the cooking liquor, then discard the rest.For the stuffing, mix all the ingredients together. Divide the stuffing between the mussels, placing it on top of the mussel flesh. Bake in the oven for 5 minutes, or until lightly browned. Serve at once. Preheat the oven to 200C/Fan 180C/Gas 6. Preheat the oven to 200C/Fan 180C/Gas 6. Discard any mussels with broken shells and any that refuse to close when tapped. Discard any mussels with broken shells and any that refuse to close when tapped. Put the wine and parsley sprig into a large lidded saucepan or casserole and bring to the boil. Put the wine and parsley sprig into a large lidded saucepan or casserole and bring to the boil. Add the mussels and cover with the lid. Leave to steam for 4–5 minutes, or until the mussels have fully opened. Discard any mussels that remain closed. Add the mussels and cover with the lid. Leave to steam for 4–5 minutes, or until the mussels have fully opened. Discard any mussels that remain closed. Remove the mussels from the casserole one at a time. Remove half of their shells and place them, shell down, on a large baking tray. Drizzle over a little of the cooking liquor, then discard the rest. Remove the mussels from the casserole one at a time. Remove half of their shells and place them, shell down, on a large baking tray. Drizzle over a little of the cooking liquor, then discard the rest. For the stuffing, mix all the ingredients together. Divide the stuffing between the mussels, placing it on top of the mussel flesh. Bake in the oven for 5 minutes, or until lightly browned. Serve at once. For the stuffing, mix all the ingredients together. Divide the stuffing between the mussels, placing it on top of the mussel flesh. Bake in the oven for 5 minutes, or until lightly browned. Serve at once.