In a large pot, add ½ cup of water and bring to a boil.
Add the mussels, cover, and steam for about 5 minutes until they open. (Discard any that don’t open.)
Let them cool slightly, then remove the top shells, keeping the bottom shells with the mussels intact.
Prepare the filling:
In a pan, melt butter over medium heat.
Add garlic and sauté until fragrant (about 30 seconds).
Stir in chopped spinach and cook until wilted.
Pour in the heavy cream and let it simmer for 2 minutes.
Add Parmesan, salt, black pepper, and red pepper flakes. Stir until creamy.
Remove from heat and stir in lemon juice.
Stuff the mussels:
Spoon the spinach and cheese mixture over each mussel.
Sprinkle shredded mozzarella on top.
If using, add a little bit of breadcrumbs for crunch.
Bake or broil:
Preheat your oven to 400°F (200°C).
Arrange the stuffed mussels on a baking sheet and bake for 5–7 minutes until the cheese is melted and bubbly.
If you prefer a golden top, broil for an additional 2 minutes.
Serve:
Garnish with fresh parsley and serve warm with lemon wedges.
Enjoy these cheesy, creamy stuffed mussels as an appetizer or a fancy seafood dish! 🦪🧀✨
