Italian Stuffed Mussels
These stuffed mussels take a little work to prepare, but are namazingly tasty. They make a fabulous canape, also excellent as part of a 'tapas' selecion or serve simply as a starter or light main with a side salad.
- 20 New Zealand (green lip) mussels, open halved*
- 1 slice lemon
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- 150g pancetta or thick cut streaky bacon, diced
- 3 garlic clove, crushed
- 1 tablespoom tomato paste
- 3 tablespoon roughly chopped parsley
- 2 tablespoons butter
- 3 tablespoons flour
- 125ml milk
- Pinch maldon salt and freshly ground pepper
- To Coat
- 2 eggs beaten
- 200g breadcrumbs
- 1 tablespoon coarsely grated Parmesan cheese
- Oil for frying
- 3 plum or vine ripened tomatoes, quartered
- Parsley leaves
Place the mussels in a pan with 100ml water and 100ml dry white wine
with a slice of lemon, cover and bring to the simmer and cook for 3-5 minutes. Remove
the mussels from the pan.
- Remove the lemon and simmer until you have 125ml of the cooking
- Remove the mussels meat from the shell and set aside. Reserving the
- Heat the oil in a pan and add the onion to a moderate heat for and cook over a
moderate heat until transparent, then add the pancetta and garlic. Cook for 1-2
minutes until aromatic. Allow the mixture to cool.
- Place the mussels, pancetta mixture, tomato paste and parsley in a food
processor and blend briefly.
- Half fill the mussels with the mixture. Refrigerate while you prepare the
- Melt the butter and add the flour in a saucepan over a moderate heat, cook the
mixture while stirring with a wooden spoon for 1-2 minutes. Over the heat gradually
add the stock and milk while stirring to stop lumps occurring. When all the stock
and milk is added continue to cook while stirring until the mixture thickens (it
should be quite thick). Season and remove the pan from the heat and allow to
- Using a spoon, cover the filled mussels with the sauce, sealing the edges by
smoothing with the cupped side of the spoon. Place in the refrigerator for at least
30 minutes to allow the sauce to set.
- Place the flour and eggs into separate containers (to dip the mussels). Mix
the breadcrumbs with the cheese in a 3rd of a container. Place the mussels filled
side down in the flour to lightly dust, follow by the eggs, then the crumbs. Heat
oil at least 3cm deep in a frying pan, fry the mussels filled side down for 3-5
until they are well browned, turn over and cook for a further 2 minutes and drain on
paper toweling. Serve or keep warm for up to 20 minutes in an oven set at 100° C for
up to 30 minutes.
To Serve: Place 4 mussels onto each plate as a starter with a couple of slices of plum
or vine ripened tomato.New Zealand mussels are sold pre frozen in their half shells, from the
supermarket, fishmonger in a large box frozen at East Asian grocers.