Stuffed mussels with guanciale and breadcrumbs

We love mussels as part of a fish stew but are all for new ideas. Michael Diacono stuffs some fat mussels with guanciale and breadcrumbs. We like the results!

Stuffed mussels with guanciale and breadcrumbs


  • 500g mussels
  • 1 glass white wine
  • 100g guanciale
  • 3 slices day-old bread
  • Handful parsley, finely chopped
  • 1 sweet pepper, roasted and chopped
  • ¼ lemon, zest only, finely chopped
  • ½ tsp chilli pepper
  • 1 clove garlic
  • Handful basil


  1. Clean the mussels to prepare for cooking.
  2. Heat some olive oil in a pan and add the mussels.
  3. Add the wine, cover and allow to cook for a few mins until the shells open.
  4. Cut the guanciale into cubes and gently fry in olive oil.
  5. Place the slices of bread in a food processor and blitz until breadcrumbs form.
  6. Place the breadcrumbs in a mixing bowl and add the parsley, roasted pepper, lemon zest, chilli, garlic, basil and the fried guanciale.
  7. Add the liquid that the mussels were cooking in, season with salt and pepper and mix well.
  8. Remove the top part of the shell that doesn't have any mussel meat on it and discard.
  9. Place a spoonful of the breadcrumbs into each mussel shell and place on a baking tray.
  10. Bake in a preheated oven at 200°C for 10 mins.
  11. Remove from the oven, add a little more parsley and drizzle with olive oil.
  12. Add some lemon wedges to the serving dish and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 24 June, 2017.

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