Baked stuffed mussels are a delicious appetizer or main course and are quick and easy to make! Serve along with a glass of Pente Litharia white wine from “Oenou Yi – Ktima Vassiliades”.


  • 1kg mussels, in shell
  • 150g water
  • coarse sea salt, for the pan
  • 150g breadcrumbs
  • 80g olive oil
  • 50g parmesan cheese, grated
  • 3 garlic cloves, finely chopped
  • ¼ bunch parsley, finely chopped
  • 1 tsp fresh oregano
  • 2 pinches salt


  1. Preheat oven to 230 ͦ C (446F) fan.
  2. Place the mussels and water in a pot with a lid and place over high heat.
  3. As soon as they come to a boil, boil for 4-5 minutes, until the mussels open up.
  4. Use a slotted spoon to transfer the opened mussels to a bowl and discard any closed ones. Reserve the broth.
  5. Remove one side of the shell and keep the mussel on the other half of the shell.
  6. Spread the coarse sea salt on the bottom of a baking pan and place the mussels on it. Drizzle with some of the broth.
  7. In a bowl, combine the bread, olive oil, parmesan, garlic, parsley, oregano and salt.
  8. Divide the mixture equally over an in the mussels.
  9. Bake for 15 minutes and serve along with a glass of Pente Litharia white wine from “Oenou Yi – Ktima Vassiliades”

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.