Karlos
Arguiñano recipe stuffed mussels with bechamel, a quick and easy dish to
prepare, perfect for serving as an appetizer or entree.
Ingredients (4 people):
Ingredients (4 people):
- 1 kg. mussel
- 1 green pepper
- 1 tomato
- 1 onion
- 3 cloves garlic
- 1 cup white wine
- flour
- bread crumbs
- I beaten egg
- extra virgin olive oil
- salt
- 1 bay leaf
- parsley
- For the bechamel:
- 700 ml. milk
- 80 gr. Of flour
- 70 ml. of extra virgin olive oil
- salt
- pepper
Preparation
Recipe Mussels stuffed with bechamel:
Wash and clean the mussels. Put in a large pot heat a glass of white wine, 1 bay leaf and a few sprigs of parsley. Enter the mussels, put the lid and give a boil until they open. Remove them, mince meat of the mussels finely (you can use scissors) and reserve the shells.
Put a pan with a drizzle of olive oil, add the onion, green pepper and garlic cloves finely chopped. Sauté a bit. Add the peeled tomatoes and chopped into cubes and fry everything well until the water is gone. Season. Incorporates chopped mussels, mix well, add salt to taste and cook the mixture for a couple of minutes.
For the bechamel, put the oil in a pan, add the flour, rehógala a little and pour the milk slowly, stirring constantly. Salt and pepper and cook for 10 minutes over low heat. Remove it from time to time.
Mix the bechamel with the farce of mussels and cooking 10 minutes, stirring occasionally. Let cool.
Fill the mussels, pass them in flour, egg and grated bread and fry with oil. Serves (5 per person) and garnish with parsley.
Wash and clean the mussels. Put in a large pot heat a glass of white wine, 1 bay leaf and a few sprigs of parsley. Enter the mussels, put the lid and give a boil until they open. Remove them, mince meat of the mussels finely (you can use scissors) and reserve the shells.
Put a pan with a drizzle of olive oil, add the onion, green pepper and garlic cloves finely chopped. Sauté a bit. Add the peeled tomatoes and chopped into cubes and fry everything well until the water is gone. Season. Incorporates chopped mussels, mix well, add salt to taste and cook the mixture for a couple of minutes.
For the bechamel, put the oil in a pan, add the flour, rehógala a little and pour the milk slowly, stirring constantly. Salt and pepper and cook for 10 minutes over low heat. Remove it from time to time.
Mix the bechamel with the farce of mussels and cooking 10 minutes, stirring occasionally. Let cool.
Fill the mussels, pass them in flour, egg and grated bread and fry with oil. Serves (5 per person) and garnish with parsley.
Easy Snack Recipe Mussels stuffed with bechamel
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