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Stuffed Mussels Tapa

Name: Stuffed Mussels Tapa
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Cuisine: Spanish
Ingredients: Mussels; 1 tbsp. Extra virgin olive oil; 3 cloves Garlic; 2 sprigs Parsley levea; 4 sprigs Thyme; 1/2 large Lemon- juice; 1½ cup Water; 24 36 ea. Raw mussels in the shell; 2 oz. White wine; Filling; 2 tbap Extra virginolive oil; 1/2 medium White onion (small dice); 1/2 ea. Leek (small dice); 1/2 ea. Green bell pepper(small dice); 1/2 tsp. Salt; 1 tsp. Pepper; 2 ea. Large eggs- hard-boiled; 1 tsp. Tomato paste; 1 tsp. Sweet spanish paprika; 2 oz. White wine; 2 sprigs Parsley; Bechamel sauce; 4 tbsp. Oil; 2 tbsp. Flour (unbleached white); 1/4 tsp. Cracked pepper; 1 cup Milk; 1 cup Mussel - stock; Garnish; ㅤ ㅤ Sweet spanish paprika; ㅤ ㅤ Parsley

Chef Alessandro Serni

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Stuffed mussel shells are a well-known seafood tapas dish. The cooked mussel is combined with a flavorful vegetable mixture and popped back into the shell and finally a silky flavorful bechamel sauce that is laced over the top. you can prepare this far in advance. Just place your stuffed mussels in the fridge and do the final bake in the oven when your guests arrive. Tapas food is all about to ease quick and pleasurable cooking with mouthwatering tasteful bites.

Recipe

PRE TIME: 40 min

COOKING TIME: 20 min

TOTAL TIME: 1 hr

6 SERVING

Ingredients:

Mussels
1 tbsp. Extra virgin olive oil
3 cloves Garlic
2 sprigs Parsley levea
4 sprigs Thyme
1/2 large Lemon- juice
1½ cup Water
24 36 ea. Raw mussels in the shell
2 oz. White wine
Filling
2 tbap Extra virginolive oil
1/2 medium White onion (small dice)
1/2 ea. Leek (small dice)
1/2 ea. Green bell pepper(small dice)
1/2 tsp. Salt
1 tsp. Pepper
2 ea. Large eggs- hard-boiled
1 tsp. Tomato paste
1 tsp. Sweet spanish paprika
2 oz. White wine
2 sprigs Parsley
Bechamel sauce
4 tbsp. Oil
2 tbsp. Flour (unbleached white)
1/4 tsp. Cracked pepper
1 cup Milk
1 cup Mussel - stock
Garnish
ㅤ ㅤ Sweet spanish paprika
ㅤ ㅤ Parsley

Directions:

Step 1

Boil the eggs from cold water for approx 8 -10 minutes. refresh in cold running water. peel, chop finely, and set aside for the filling.

Step 2

Prepare the mussels by giving the outer shells a rinse of any debris. In a medium heat pot with a lid add some sprigs of thyme and parsley. Squeeze some fresh lemon juice, add the garlic, 1½ cups of water and a splash of white wine bring to the boil. Place all the muscles in the pot and replace the lid and cook until all the mussels open their shells approx 3-5 minutes. Discard any shells that did not open. take out the open mussels. Save the liquid.

Step 3

Remove the mussel meat from the shells set the shells aside for filling later. take the mussels and dice them.

Step 4

Mussel filling: in a medium heat pan add the leeks onions and green bell pepper, and pinch of pimento spice and saute lightly until the vegetables are soft, Add eggs, tomatoes paste 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. Set aside.

Step 5

Bechamel sauce: 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 add a clove of garlic for infusion.

Step 6

Fill the mussel shells: pour a thick layer of cooking salt into the base of your baking dish. 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) finish with a coating of bechamel sauce then place in the oven for approximately 10 minutes.

Step 7

Garnish with sweet spanish paprika and parsley. Enjoy!