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Stuffed Rock Mussels breaded with Quely Picada de ajo y perejil



For the mussels

Heat a saucepan and, when it is hot, add the cleaned mussels.

Leave them for a few seconds and add the white wine.

Put the lid on the saucepan and, when the mussels are open, remove from the heat, and set aside.

For the stuffing

First brown the onion in butter and then add the leek.

When they are both well browned, add the flour.

Stir a little, add the cold milk slowly, and start stirring again.

Meanwhile, sauté the finely chopped prawns and mussels in a little oil, season with salt and pepper and flambé with brandy.

Fold in the béchamel, mix thoroughly and set aside.

When the stuffing is cold, fill the shells and set aside.

For the breading

Dip the stuffed mussels in flour, in egg and then in the Quely Picada.

Fry them in oil, dry them on absorbent kitchen paper and set aside.

For the spicy sauce

Dice the peppers, onion and garlic finely.

Mix them with the sunflower oil, balsamic vinegar and chopped chili, and set aside.

Assembly of the dish

Arrange the mussels on one side of the plate, and on the other the spicy sauce.

Decorate with radish sprouts.

Products Quely used in this recipe:

Receta Quely

For the mussels

  • 40 rock mussels
  • 20 ml. white wine

For the stuffing

  • 10 peeled prawns Chopped mussels
  • 20 g. leek
  • 20 g. onion
  • 40 g. flour
  • 40 g. butter
  • ½ l. milk
  • Salt
  • Black pepper

Hot and spicy sauce

  • ½ chili pepper
  • 20 g. red pepper
  • 20 g. green pepper
  • Garlic
  • Sunflower oil
  • Balsamic vinegar
  • Parsley

For the breading

  • 50 g. flour
  • 1 egg
  • 100 g. Quely Picada biscuit crumbs with garlic
  • Parsley Sunflower oil for frying

For the decoration

  • Radish sprouts

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