Home Gourmet Spanish Food Jamon, SPanish Cured Ham Paella Supplies Ceramics and Cookware for Kitchen & Table Spanish Winex Gifts Bath Products and Toiletries New World Flavors New Products Sale Items
Home / Recipes / Appetizers & Tapas / Stuffed Mussels

Stuffed Mussels - Mejillones Rellenos [Tigres]

Makes Makes 18 pieces servings.

Prep Time: 50 min.

Cook Time: 45 min.

Not Yet Rated
This recipe is not yet rated
Add a Review

Ingredients:

1 1/2 dozen mussels, scrubbed and beards removed
3 tbsp water
2 tbsp olive oil
1 tbsp minced onion
2 tbsp flour
3 tbsp white wine
1/2 cup mussel liquid
1 egg beaten with 1 tbsp water
4 tbsp fine dry breadcrumbs
1/2 cup for frying

Preparation:

Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open. Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.

When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it. Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell. Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.) To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.


Recipe courtesy of Spain GourmeTour magazine.

Discount Coupon

TOOLBOX

  • Add ingredients to my cart
  • Print recipe
  • Email to a Friend

THIS RECIPE FEATURES:

Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
  • Medium - fruity and flavorful
  • Masterful coupage of three varieties of olives
  • Complex warm and fruity flavor
  • The La Tienda favorite
  • L.A. International medalist 2008
All Natural
Rated 4.5 Stars
$19.95 OO-45
Classic Paella
Order Form for Free Catalog
Email Address:
First Name:
Last Name:
Address 1:
Address 2:
City:
State/Province:
Country:
Zip/Postal Code: