Ease of preparation rating: Complex.
Yield: 6 servings.
Ingredients:
1 cup (240 ml) white wine
2.2 pounds (1 kg) medium size mussels, cleaned
2 tablespoons (30 ml) olive oil
1 medium white onion, finely chopped
2 cloves garlic, minced
1 tomato, finely chopped
2 tablespoons (30 ml) tomato sauce
3 tablespoons (45 ml) unsalted butter
¼ cup (60 ml) all-purpose flour
½ cup (120 ml) milk
2 tablespoons (30 ml) parsley
1/2 teaspoon (2.5 ml) ground nutmeg
1/2 cup (120 ml) flour
2 large eggs, beaten
1/2 cup (120 ml) breadcrumbs
Lemon wedges, for garnish
Salt and pepper
2 quarts (2 L) vegetable oil
Method:
In a large saucepan, heat wine over medium-high heat.
Add mussels, cover and cook for 5-6 minutes, until all mussels have opened.
Discard any unopened mussels, strain the cooked mussels out of the wine, and reserve cooking liquid.
Remove the mussels from their shells and roughly chop the meat. Reserve half the shells for later use.
In a separate frying pan, heat olive oil over medium heat.
Stir in onion, garlic and tomato, continue cooking for 4-5 minutes.
Stir in tomato sauce until incorporated and cook for 1-2 minutes.
Add reserved cooking liquid from the mussels and bring mixture to a simmer.
Simmer for 5-6 minutes, until liquid has reduced.
Stir butter and flour into the pan.
Whisk in the milk until smooth.
Season with salt and pepper.
Add parsley, nutmeg, and reserved chopped mussels to the pan and bring mixture to a simmer. Continue simmering until mixture starts to thicken.
Remove mixture from heat and refrigerate until cool.
Break reserved mussel shells in half at the hinge and transfer cooled stuffing to the half shells.
Transfer flour to a small bowl, whisked eggs to a second bowl, and breadcrumbs to a third.
Press flesh side of the mussel into the flour, then dip into the eggs, and press into the breadcrumbs, to coat.
Repeat with remaining mussels until all are breaded.
Heat frying oil to 375oF (190oC).
Gently place stuffed mussels to fry for 4-5 minutes, until stuffing is golden brown.
Remove stuffed mussels from the oil and drain on a paper towel-lined plate.
Serve hot with lemon wedges on the side.
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