Stuffed Mussels with White Sauce


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.




20 min


15 min


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