Stuffed Mussels - Tapas
Open mussels still in half of their shell, filled with a mussel béchamel and topped with crumbs and baked till bubbling and crispy. Serve as part of a Tapas or antipasto.
Preparation time: 10 - 15 minutes Quantity: Serves 3 - 4 Cooking time: 10 minutes
Ingredients
Mussels -
450g / 1 lb. fresh shell on mussels
1 tablespoon olive oil
1/2 onion - finely diced
60 - 80 ml dry white wine
seasoning
Stuffing -
30g / 1 oz butter
1 teaspoon olive oil
1/2 onion - finely chopped
2 cloves garlic - crushed
2 level teaspoon plain flour
1 egg yolk - large
1 tablespoon flat leaf parsley - chopped
4 tablespoons breadcrumbs
Method
- Wash the mussels, remove the beard by pulling off and scrub the shell - leave aside
- Heat the olive oil
- Cook of the onions to soften but without colour
- Add the mussels
- Stir for a minute to allow heat to penetrate the clams
- Add the wine and cover the pan with a lid
- Cook for a 4 -5 minutes or so until all the mussels are open
- Drain and save the juices
- Remove the top shell, set out the mussels in an ovenproof dish shell down - ready to stuff
For the stuffing -
- Heat up the butter and oil in a pan
- Sauté the onions and garlic till soft without browning
- Add the flour and stir for half a minute
- Add the mussel juice slowly to the flour mix, stirring all the time until the flour has absorbed the juice and all the juice has gone and the sauce thickened
- Take of the heat and beat in the egg yolk and parsley
- Stuff the mix using a teaspoon equally in to the open shells on top of the cooked mussels
- Sprinkle on the breadcrumbs
- Grill till golden brown