Stuffed Fried Mussels Elegance
Equipment
- Medium skillet or deep fryer
Ingrediënten
- 2 pounds medium mussels
- ¾ cup water
- 1 slice lemon
- 1 medium onion finely chopped (about ⅔ cup)
- 1 medium green bell pepper finely chopped (about ¾ cup)
- 1 garlic clove finely chopped
- 2 tablespoons finely chopped Serrano Spanish cured mountain ham or prosciutto
- 2 teaspoons tomato sauce
- 2 large eggs lightly beaten
- Bread crumbs for dredging
- Olive oil for frying
For the Filling:
- Reserved ½ cup of cooking liquid
- Mussel meat finely chopped
- Half of each mussel shell
For the White Sauce:
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ½ cup milk
- Kosher or sea salt
- Freshly ground black pepper
Instructies
- Rinse the mussels thoroughly, removing the beards.
- Discard any mussels with cracked shells or those not closing tightly when touched.
- In a large skillet, combine mussels, water, and lemon.
- Bring to a boil over high heat, removing mussels as they open.
- Discard unopened mussels.
- Reserve ½ cup of the cooking liquid.
- Finely chop the mussel meat and reserve half of each shell for filling.
- Wipe out the skillet.
- Heat olive oil in the same skillet over medium heat.
- Add onion and bell pepper, cooking until softened, about 8 minutes.
- Add garlic and ham, cooking for an additional 1 minute.
- Stir in tomato sauce, mussel meat, parsley, salt, and pepper.
- Cook until the sauce and seasonings are absorbed.
- Divide the mussel mixture among the reserved shell halves, placing them in a pan.
- Prepare the white sauce: Melt butter in a small saucepan over medium heat.
- Add flour and cook, stirring, for 1 to 2 minutes.
- Gradually pour in the reserved cooking liquid and milk.
- Cook, stirring constantly, until thickened and smooth.
- Season with salt and pepper.
- Let cool, stirring occasionally.
- Using a teaspoon, cover the filled shells with the sauce, sealing the edges by smoothing with the cupped side of the spoon.
- Refrigerate for at least 1 hour or until the sauce solidifies.
- Heat at least 1 inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 360°F) until it turns a cube of bread light brown in 60 seconds.
- Place eggs and bread crumbs in separate shallow bowls.
- Dip each mussel in the egg (the whole mussel), dredge in the bread crumbs, and place in the oil.
- Cook, filled side down, until well browned.
- Let drain on paper towels.
- Serve this Stuffed Fried Mussels Elegance hot and revel in the irresistible blend of textures and flavors.
- Enjoy the culinary journey inspired by the iconic Madrid bar, Gayango.
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