Stuffed Mussels with White Sauce
Ingredients
18 fresh mussels | ||
2 tsp olive oil | ||
2 scallions, finely chopped | ||
2 cloves garlic, minced | ||
1 tbs tomato puree | ||
1 tbs tomato puree | ||
3 tbs fresh parsley, chopped | ||
1/3 cup bread crumbs | ||
2 eggs, beaten | ||
oil for deep frying | ||
kosher salt and fresh cracked black pepper |
White Sauce:
- 1 and 1/4 oz butter
- 1/4 cup flour
- 1/3 cup milk
- Scrub the mussels and remove their beards. Discard any open ones that do not close when given a sharp tap.
- Bring 1 cup water to the boil in a medium sauce pan, add the mussels cover and cook for 5 minutes or until the mussels open.
- Strain the liquid into a bowl. Discard and mussels that do not open.
- Remove mussels from the shells and discard half of the shells.
- Finely chop the mussels.
- Heat 2 tsp olive in a a saute pan, add the scallions and cook for 1 minute.
- Add the garlic and cook for 1 minute.
- Stir in the mussels, tomato puree, lemon juice, 2 tbs of parsley.
- Season with salt and pepper.
- Stir to combine, then set aside to cool.
- To make the white sauce, melt the butter in a pan over low heat, add the flour and cook for 1 minute, stirring constantly.
- Remove from heat and gradually stir in the reserved mussel liquid, the milk and some pepper.
- Return to the heat and stir constantly until the sauce boils and thickens. Transfer to a boil to cool.
- Spoon the mussel mixture into the shells. Top with the sauce and smooth over.
- Combine the bread crumbs with the remaining parsley.
- Dip the mussels into the beaten egg, then the crumbs, pressing them to form a heaped crust that covers the top.
- Fill a deep pan 1/3 full of oil and heat to 350 degrees.
- Cook the stuffed mussels in batches for 2 minutes or until golden brown.
- Remove with a slotted spoon and drain on paper towels. Serve hot.
No Comments