Spanish stuffed mussels
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Peanut-free y 3 más Indicative dietary requirements
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Recipe characteristics
Appetiser · Starter
Appetiser · Lunch
More than 2 hours
Ingredients
＋ Añadir a un menú- Mussels cooked meat; about 1 kg shell-on mussels, keep around 20 half shells 200 g
- Hake skinless and boneless 125 g
- Milk 500 ml
- Plain flour 80 g
- Butter 50 g
- Onion 100 g
- Tomato sauce 30 g
- Cayenne pepper 0.2 g
- Nutmeg 0.3 g
- Black pepper 0.3 g
- Salt adjust to taste 1 g
- Egg 2 eggs for coating 100 g
- Breadcrumbs 150 g
- Extra virgin olive oil estimated absorption; prepare a 500 ml frying bath 40 ml
- Water for steaming the mussels 150 ml
Utensilios para esta receta Utensilio recomendado
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Sartenes - Set de 3.
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Method
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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.
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Steam the hake for 6–8 minutes until opaque and flaking. Check for bones and flake the flesh.
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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.
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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.
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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.
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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.
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