Stuffed Mussels

How to make Stuffed Mussels.

INGREDIENTS: Serves 4

For the Mussels:

  • 1 tbsp Extra virgin olive oil
  • 3 cloves Garlic
  • 2 sprigs Parsley leaves
  • 4 sprigs Thyme
  • ½ large Lemon- juice
  • 1½ cup Water
  • 24 Raw mussels in the shell
  • 2 oz White wine

For the Filling:

  • 2 tbsp Extra virgin olive oil
  • ½ medium White onion (small dice)
  • ½ Leek (diced small)
  • ½ Green bell pepper (diced small)
  • ½ tsp Salt
  • 1 tsp Pepper
  • 2 Large eggs-hard-boiled
  • 1 tsp Tomato paste
  • 1 tsp Sweet spanish paprika
  • 2 oz White wine
  • 2 sprigs Parsley

For the Bechamel Sauce:

  • 4 tbsp Oil
  • 2 tbsp Flour (unbleached white)
  • ¼ tsp Cracked pepper
  • 1 cup Milk
  • 1 cup Mussel-stock

For the Garnish:

  • Sweet spanish paprika
  • Parsley

DIRECTIONS:

  1. Boil the eggs from cold water for approx 8 -10 minutes.
  2. Refresh in cold running water. peel, chop finely, and set aside for the filling.
  3. Prepare the mussels by giving the outer shells a rinse of any debris.
  4. In a medium heat pot with a lid add some sprigs of thyme and parsley.
  5. Squeeze some fresh lemon juice, add the garlic, 1½ cups of water, a splash of white wine and bring to the boil.
  6. Place all the mussels in the pot and replace the lid and cook until all the mussels open their shells, for approx 3-5 minutes.
  7. Discard any shells that did not open.
  8. Take out the open mussels.
  9. Save the liquid.
  10. Remove the mussel meat from the shells and set the shells aside for filling later.
  11. Take the mussels and dice them.
  12. In a medium heat pan add the leeks, onions and green bell pepper, a pinch of pimento spice and saute lightly until the vegetables are soft.
  13. Add eggs, tomatoes paste and cook for 1-2 minutes, then add the chopped egg and 3 tbsp of white wine, (the wine will deglaze the pan) cook for 1-2 minutes, add some parsley and fold in the diced mussels.
  14. Set aside.
  15. Heat the oil in a medium pot, add the flour and stir continuously, allowing to cook for 1- 2 minutes before you slowly add the milk to the mussel stock, simmer gently for a further 5- 6 minutes and add a clove of garlic for infusion.
  16. Fill the mussel shells by pouring a thick layer of cooking salt into the base of your baking dish.
  17. Take a mussel shell and generously fill with the mussel mixture, arrange the filled shells on top of the salt (to prevent the shells slipping over) and finish with a coating of bechamel sauce, then place in the oven for approximately 10 minutes.
  18. Garnish with sweet spanish paprika and parsley.
  19. Serve and enjoy!

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