Food & Cooking Recipes Ingredients Seafood Recipes Mussel and Shallot Stuffing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Servings: 8 This oyster stuffing, a Southern staple, is cooked in a white-wine broth, giving the seasoned bread an undeniably elegant edge. Ingredients ¾ pound rustic Italian bread, cut into 1-inch cubes (9 cups) ¼ 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 ¼ cup dry white wine 1 pound mussels, scrubbed and debearded ⅓ 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. Rate it Print