Oyster Stuffed Tomatoes or Mussels Stuffed Tomatoes
Elevate your seafood game with these luxurious Oyster Stuffed Tomatoes or Mussels Stuffed Tomatoes, a show-stopping dish perfect for any occasion. Juicy, ripe tomatoes are hollowed out to create the ideal vessel for a savory filling of fresh oysters or mussels, fragrant garlic, and shallots combined with golden breadcrumbs, vibrant parsley, and a hint of lemon juice. Topped with Parmesan cheese and baked until tender and perfectly golden, these seafood-stuffed delights strike the perfect balance of fresh and indulgent. Perfect as an elegant appetizer or a light main course, this recipe is not just a feast for your taste buds but also a stunning centerpiece for your table. Serve warm with a drizzle of olive oil or a spritz of lemon for that final, irresistible touch!
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Recipe Information
Ingredients
- 6 pieces Ripe large tomatoes
- 12 pieces Fresh oysters or mussels (shucked)
- 1 cup Breadcrumbs
- 2 cloves Garlic
- 1 small Shallot
- 2 tablespoons Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 2 teaspoons Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and hollow out the inside gently with a spoon, creating a cavity. Reserve the tomato pulp for later use.
Place the hollowed-out tomatoes upside down on a paper towel to drain any excess liquid.
Finely chop the garlic, shallot, fresh parsley, and the reserved tomato pulp.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and shallot, cooking until softened and fragrant, about 2-3 minutes.
Add the chopped tomato pulp to the skillet, cooking until the liquid reduces slightly, about 5 minutes.
Chop the shucked oysters or mussels into small pieces and stir them into the skillet. Cook for an additional 2 minutes.
Remove the skillet from heat and stir in breadcrumbs, parsley, lemon juice, salt, black pepper, and Parmesan cheese.
Drizzle the inside of the tomatoes with the remaining 1 tablespoon of olive oil and sprinkle lightly with salt.
Spoon the seafood and breadcrumb mixture evenly into each hollowed-out tomato, packing it gently.
Place the stuffed tomatoes into a baking dish and top each with a small piece of butter for added richness.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the tops are golden brown.
Remove from the oven and let cool for 5 minutes before serving.
Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 479 mg | 21% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
