Looking for a lighter, summery take on stuffed mussels? This summer dish is made with creamy ricotta, some burrata, pecorino with a hint of garlic and lemon zest, plus fresh summer corn and zucchini sautéed and tossed into the mixture.
It has a light tomato cream sauce that goes really well with all the fresh flavors.
Serve as a side dish or as a main course with a mixed salad. It was my first time making these as I always make stuffed mussels the traditional way.
I’ve fed them to a few family members to see what they think and they all loved it, including me, so I decided it was worth sharing the recipe in a blog post here.
A light, easy weeknight meal to make!
Garnish the top with sautéed zucchini and corn, topped off with fresh basil from the garden.
Summery stuffed mussels with zucchini and corn
A lighter take on stuffed mussels with corn and zucchini mixed with the creamy ricotta mix. Perfect for eating in summer!
Ingredients
- 1-12 oz. Box of jumbo clams
- 2 cups whole milk ricotta, drained well
- 4 oz. hand shredded burrata
- ¾ cup grated Pecorino or Parmigiano Reggiano
- 2 medium zucchini, diced
- 1– ½ cups fresh corn kernels or frozen, thawed corn kernels
- 2 small garlic cloves grated or 1 large one
- 1 egg
- the zest of a lemon
- 4 oz. grated mozzarella
- basil
- olive oil
- 1 28-ounce can of whole San Marzano tomatoes, or homemade marinara, or a quality store-bought marinara
- whipped cream
instructions
- Prepare a quick marinara by brushing a heavy sauce pan with olive oil, heat a few chopped garlic cloves, add the canned tomatoes and mash them smooth but with a few chunks.
- Add a teaspoon of salt and fresh basil and simmer for about 20 minutes. When finished, pour in some heavy cream, start with ¼ cup and see if that works for you. If not, add some more.
- Fry the chopped zucchini and corn in a little olive oil and set aside.
- Cook the mussels according to package directions, depending on how much time you need to continue baking, then drain and chill in cold water.
- In a bowl, combine the filling with the ricotta, burrata, egg, grated cheese, garlic, lemon zest, chopped basil, salt and pepper to taste, but not the grated mozzarella.
- Fold in the cooled sautéed zucchini and corn, reserving some for sprinkling.
- Grease the bottom of a casserole dish with olive oil, then spread a layer of the tomato cream sauce on the bottom.
- Stuff the mussels and place them individually on the sauce.
- Add more sauce to each bowl, but do not overflow with sauce.
- Sprinkle all over with the shredded mozzarella cheese, more pecorino or parmigiano, and the set aside sautéed corn and zucchini.
- Drizzle the top with olive oil and bake uncovered in the oven at 350°C for 25 minutes, garnished with fresh basil.
- To serve, spread some sauce on the bottom of the plate, add the peels and top off with more warm sauce.
- Enjoy!
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