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Mussel and Shallot Stuffing – Whole Living Eat Well

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Lorena Scott

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  • Medically Reviewed

Whole Living, November 2012


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    Serves 8

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Ingredients

  • 3/4 pound rustic Italian bread, cut into 1-inch cubes (9 cups)
  • 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
  • Coarse salt and freshly ground black pepper
  • 2 shallots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 pound mussels, scrubbed and debearded
  • 1/3 cup chopped fresh flat-leaf parsley

Medical disclaimer. This article is for educational purposes and reflects general information, not personalised medical advice. Reference ranges vary between laboratories and individuals. Always discuss test selection and results with a qualified healthcare professional before making changes to your care.

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Lorena Scott

Lorena covers metabolic health, from glucose regulation to muscle preservation. Her writing focuses on the daily habits — diet, movement, and timing — that shape long-term metabolic flexibility.
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