Ingredients
1 kg mussels
70 g jamon (ham) diced
1 onion
2-3 cloves garlic
2 tbsp tomato paste
1 green pepper
1 cup white wine
flour, egg and bread crumbs for breading
1 bay leaf
parsley
# For béchamel:
700 ml milk
80 g flour
70 ml olive oil
salt, pepper
1 hot pepper (optional)
Photo added on
Photo author
pipilota81
Method
Put the mussels to boil water, white wine, bay leaf and parsley sprigs. Once you have cooked chop nuts and reserve the shells. In a pan with a little olive oil fry the onion, pepper, garlic, capsicum chopped and home. puree. Add the scallops and ham, fry about 2 minutes and add salt. Make béchamel and add roux, boil about 10 minutes. Allow to cool. Fill the shells with the mixture, rolled in flour, beaten egg and breadcrumbs and fried.
Containers:
Difficulty
Average
Tested
0 users
Source
http://www.hogarutil.com/cocina/recetas/pescados-mariscos/201305/mejillones-rellenos-bechamel-19853.
Comments
I read for it this recipe several times already. I grew up with mussels, but now I do not eat them, I have no logical explanation why actually. However, this recipe very much intrigued me and wonder if I should try to adapt it to another product, or to do with mussels and invite guests to eat them ... I'm curious how it works. Predpoladam beshamelat tightens in cooling and remains seamlessly into the shell, right?
Aliana, and I thought it would leak half so I decided to bake in the oven. I had no problem when frying and became more delicious than roasted.