Stuffed Mussels and Scallops Gratinee

Stuffed Mussels


For two dozen mussels:

3/4 cup bread crumbs

2 cloves garlic, minced

1 egg

minced oregano or thyme

minced parsley

salt, pepper


white wine

tomato sauce


Place all the ingredients, except the tomato sauce, in a bowl and mix with a fork until blended. It should not be dry but it shouldn't be soppy wet either. 


Bring wine to a boil in a shallow saucepan and place mussels in and cover. Cook only one or two minutes, or until the mussels are open. Remove mussels from the pan and let cool.


Once cool enough to handle, loosen the mussel from the shell. Place a spoonful of tomato sauce on one side of the shell, place the mussel on the sauce, then top with a spoonful of the filling and another dab of tomato sauce. Cover with the other side of the shell, place in an oiled casserole and bake at 425 degrees for about 15 minutes.


Scallops Gratinee


Use the same filling ingredients as for the mussels, (it should give you enough topping for two small casseroles or scallop shells) but add 2 Tablespoons grated parmesan cheese. Omit the egg if desired. Lightly butter scallop shells or an oven-proof dish and place a couple of scallops inside. Top with the crumbs, then sprinkle on a bit of paprika and drizzle with a bit of olive oil. Bake at 425 for about 10 to 15 minutes or until browned.