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!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Place the hollowed-out tomatoes upside down on a paper towel to drain any excess liquid.

Step 4

Finely chop the garlic, shallot, fresh parsley, and the reserved tomato pulp.

Step 5

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.

Step 6

Add the chopped tomato pulp to the skillet, cooking until the liquid reduces slightly, about 5 minutes.

Step 7

Chop the shucked oysters or mussels into small pieces and stir them into the skillet. Cook for an additional 2 minutes.

Step 8

Remove the skillet from heat and stir in breadcrumbs, parsley, lemon juice, salt, black pepper, and Parmesan cheese.

Step 9

Drizzle the inside of the tomatoes with the remaining 1 tablespoon of olive oil and sprinkle lightly with salt.

Step 10

Spoon the seafood and breadcrumb mixture evenly into each hollowed-out tomato, packing it gently.

Step 11

Place the stuffed tomatoes into a baking dish and top each with a small piece of butter for added richness.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the tops are golden brown.

Step 13

Remove from the oven and let cool for 5 minutes before serving.

Step 14

Garnish with additional parsley if desired and serve warm.

Nutrition Facts

Serving size	(2394.4g)

Amount per serving	% Daily Value*
Calories	2228.8

Total Fat 109.2g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 4.7g
Cholesterol 669.8mg	0%
Sodium 4843.2mg	0%
Total Carbohydrate 188.7g	0%
Dietary Fiber 18.7g	0%
Total Sugars 39.5g
Protein 138.4g	0%

Vitamin D 3844.5IU	0%
Calcium 1367.5mg	0%
Iron 56.0mg	0%
Potassium 5433.5mg	0%

*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.

Source of Calories

Fat: 42.9%

Protein: 24.2%

Carbs: 32.9%