Medium

Spanish stuffed mussels

Name: Spanish stuffed mussels
Prep time: 220 min
Cook time: 45 min
Total time: 265 min
Yield: 6 servings
Cuisine: Spanish, Traditional
Ingredients: 200 g Mussels (cooked meat; about 1 kg shell-on mussels, keep around 20 half shells); 125 g Hake (skinless and boneless); 500 ml Milk; 80 g Plain flour; 50 g Butter; 100 g Onion; 30 g Tomato sauce; 0.2 g Cayenne pepper; 0.3 g Nutmeg; 0.3 g Black pepper; 1 g Salt (adjust to taste); 100 g Egg (2 eggs for coating); 150 g Breadcrumbs; 40 ml Extra virgin olive oil (estimated absorption; prepare a 500 ml frying bath); 150 ml Water (for steaming the mussels)

Total time4 h 25 min Preparation and possible waiting 3 h 40 min · Cooking 45 min

Preparation and possible waiting: 3 h 40 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Plain flour, Breadcrumbs. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Egg: Ingredient to check: Egg. Fish: Ingredient to check: Hake. Milk: Ingredient to check: Milk, Butter. Molluscs: Ingredient to check: Mussels, Water. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Tomato sauce.

Rating Not yet rated

Mussel shells filled with a creamy mussel and hake béchamel, a gentle hint of chilli and a crisp breadcrumb topping.

Jump to steps

3 h 40 minpreparation and possible waiting

45 mincooking

6servings

2.007 kcalwhole recipe

334 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 4 h 25 min Preparation and possible waiting 3 h 40 min · Cooking 45 min

Preparation and possible waiting: 3 h 40 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Appetiser More than 2 hours Spanish

Allergens

View full classification 23 tags

Diet

Pescatarian

Dietary requirements

Peanut-freeSoy-freeSesame-freeNo added sugar

Dish type

AppetiserStarter

Meal

AppetiserLunch

Preparation

FryingBoilingSteamingSautéing

Appliances

Frying panCasseroleSteamer

Cuisine

SpanishTraditional

Season

All year round

Occasion

For sharingFor guests

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Appetiser · Starter

Meal

Appetiser · Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Clean the mussels; discard broken ones or open mussels that do not close when tapped. Put the water in a pan, add the mussels, cover and steam for 3–5 minutes until open.
Discard any that remain closed. Remove and weigh 200 g meat, chop it and thoroughly clean the half shells you will fill.
Steam the hake for 6–8 minutes until opaque and flaking. Check for bones and flake the flesh.
Melt the butter and soften the chopped onion for 8 minutes.
Stir in the flour for 2 minutes. Gradually whisk in the warm milk and cook for about 10 minutes until thick.
Stir in the mussels, hake, tomato sauce, cayenne chilli, nutmeg, pepper and salt. Transfer to a shallow dish and refrigerate once the intense heat subsides. Chill for 3 hours.
Fill the shells with the cold mixture. Coat only the filling surface with breadcrumbs, beaten egg and another layer of breadcrumbs. Keep chilled until frying.
Fry in olive oil at 175°C, filling-side down first, for about 3 minutes; turn with tongs and heat for another minute. Drain filling-side up. Do not eat the shells; the 40 ml oil quantity is estimated absorption.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.