Stuffed mussels

This is a slightly complicated dish to prepare but most of the work can (and should be) done in advance.  It is, however, well worth the effort.

The mussels are cooked, removed from their shells, chopped, mixed with ham and onions and then returned to their shells with a little white sauce.  They are then egged, bread crumbed and deep fried.

A perfect tapas or starter dish.

Preparation Time: 15 Mins

Cooking Time: 20 Mins

Total Time: 8 Hrs

Ingredients

For 4 servings…

To prepare the mussels

16                  Mussels     

100 ml             Wine  - dry white     

2 cloves           Garlic  - peeled but whole        

For the stuffing

1 tbs               Olive oil     

1                    Shallot  - chopped very finely   

1 tbs               Serrano ham  - chopped or fried

1 tsp               Tomato purée          

1 tsp               Parsley  - chopped    

For the white sauce

25 gms            Butter       

50 gms            Flour        

100 ml             Milk          

  Pepper  - freshly ground, white         

  Salt              

To complete the dish

1                    Egg  - beaten with 1 tbs of water           

                     Breadcrumbs  - dry white        

                     Oil  - for deep frying  

Method

To prepare the mussels…

Clean the mussels and pull off the beards.  Tap them and discard any that do not close.

Put them in a saucepan with the wine and garlic, cover and heat until they open.  Remove as soon as they do, and discard any that do not open.  Remove the mussels from the shells, reserving the shells, and chop the flesh.  Strain the cooking liquid through a sieve and reserve it.

To make the stuffing…

Heat the oil in a frying pan and add the shallot and Serrano ham.  Cook for 3 minutes over low heat.  Add the tomato purée, parsley, chopped mussels and 2 tablespoons of the reserved mussel cooking liquid.  Stir well and cook for 1 minute.  Remove from the heat and let cool.

Make the white sauce by melting the butter in a saucepan, add the flour and cook, stirring, for 1 minute   Slowly pour in the milk, stirring all the time.  Cook over low heat until the sauce is thick.  Add salt and pepper to taste and let cool.

To assemble and cook the stuffed mussels…

Clean half the mussel shells and discard the remainder.  Put 1 teaspoon of the mussel mixture in each half shell - smoothing the top.  Spread a teaspoon of white sauce on top of each one.  Arrange them on a plate, cover and chill overnight.

Put the beaten egg in a bowl and the breadcrumbs on a plate.

Dip the mussels in the egg and, then roll them in the breadcrumbs.  Heat the oil to 195°C.  Add the mussels in small batches and fry them until they are golden.

Remove the mussels with a slotted spoon and drain on paper towels.  Serve immediately.

Wine recommendations

A dry white wine.

Conventional

     Manzanilla Sherry

     Txakoli de Getaria

Interesting

     Côte Chalonnaise blanc

     Entre-deux-Mers

     Jurançon sec

     Muscadet Sèvre et Maine Sur lie

     Picpoul de Pinet