Mussel and Shallot Stuffing
This oyster stuffing, a Southern staple, is cooked in a white-wine broth, giving the seasoned bread an undeniably elegant edge.
- Servings: 8
Photography: Raymond Hom
Source: Whole Living, November 2012
- 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
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.
Use roasted leeks instead of mussels for a vegetarian riff; swap in Pernod for the wine.