Stuffed Mussels

Prep Methods/Techniques ,
Cuisine
Course
Servings 6
Description
These really should be titled Disappering Stuffed Mussels. They always get eaten very quickly. No matter how many I make, it is never enough. It really isn't much more work to double or triple this recipe, so make plenty and you won't have to fight over them.
Noted on 2/3/2012
Ingredients
  • 18 medium mussels
  • 2 slice lemon
  • 1 tbsp olive oil
  • 4 tbsp minced onion
  • 4 tbsp minced proscuitto
  • 2 clove garlic, peeled and minced
  • 1 tbsp tomato paste mixed with 2 tablespoons water
  • 1 tbsp minced parsley
  • Salt and freshly ground black pepper
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmigiano-Reggiano
  • 2 large eggs, lightly beaten with 1 teaspoon water
  • Vegetable oil for frying
    • White Sauce
  • 6 tbsp unsalted butter (3/4 stick)
  • 1/2 cup unbleached all-purpose flour
  • 1 cup milk
  • Salt and freshly ground black pepper
Method
  1. Scrub the mussels. Place them in a pan with 1 cup water and the lemon slices. Bring to a boil and remove the mussels as they open. Do not overcook. Reserve 1 cup of the broth.
  2. Remove the mussel meat from the shells and mince in a food processor. Separate the shells and rinse them.
  3. Heat the olive oil in a small skillet. Add the onion and sauté until it is wilted. Add the proscuitto and garlic and sauté 1 minute more. Stir in the tomato paste mixture, the minced mussel meat, parsley, salt and pepper. cook for 5 minutes. Half fill the mussel shells with this mixture. Discard any extra shells.
  4. To make the white sauce, melt the butter in a saucepan over moderate heat. Add the flour and stir for a minute or two. Gradually pour in the reserved broth and the milk. Cook, stirring constantly, until the sauce is smooth and thick. Season with salt and pepper. Remove the pan from the heat and cool slightly, stirring occasionally.
  5. Using a teaspoon, cover the filled shells with the white sauce, sealing the edges by smoothing with the cupped side of a spoon. Refrigerate for 1 hour or more, until the sauce hardens.
  6. In a skillet heat the oil, it should be at least 1/2-inch deep. Mix together the bread crumbs and the cheese. Dip the mussels into the beaten egg, then into the crumb mixture. Fry the mussels, filled side down until they are well browned. Drain. Serve warm.
Cook's Notes
Yield
Makes 18 to 20 pieces

 

The only thing that is slightly challenging here is covering the filled mussels with white sauce. Be sure to use plenty of sauce and seal the edges well with your spoon. This is a messy job. Work slowly and don't get frustrated.
Ingredient Notes
Thinly sliced deli ham can be substituted for the proscuitto.
Advance Prep
The mussels can be prepared and covered with the white sauce up to 1 day ahead of time. Once the white sauce has hardened, cover and refrigerate.
Variations
Clams can stand in for the mussels.