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Fried Mussels With Ham-Sherry Stuffing appetizers, fried, spring, spanish STUFFED MUSSELS: 24 medium mussels; scrubbed and "beards" trimmed 1 tablespoon olive oil 1/2 small onion; minced 3 tablespoons minced ham 1 medium clove garlic; minced 1/4 cup dry bread crumbs 1/2 teaspoon paprika 1 1/2 tablespoons minced parsley 2 teaspoons dry sherry Salt Ground black pepper BECHAMEL COATING: 3 tablespoons butter 1/4 cup white flour 1/2 cup milk Salt Ground white pepper 2 quarts olive oil; for frying 1 cup dry bread crumbs 1 tablespoon grated Parmesan cheese 1 egg; beaten with 2 tablespoons water TO PREPARE: For the mussels, bring 3/4 cup water to boil in a skillet. Add mussels; cover and simmer until the shells open, about 3 minutes. (Discard any mussels that do not open.) Remove mussels in their shells from the pan; strain cooking liquid through a fine sieve, reserving 1/2 cup cooking liquid for Béchamel Coating. Remove the mussels from their shells and mince them fine. Reserve 18 mussel half-shells; discard remaining shells. Heat olive oil in a small skillet. Add onions; sauté until softened, about 1 minute. Add ham and garlic; sauté until the garlic is fragrant, about 1 minute. Remove from heat, stir in mussels, breadcrumbs, paprika, parsley, and sherry. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper or to taste. Fill each reserved half-shell with 1 teaspoon of this mixture; set aside. For the Béchamel Coating, heat the butter in a small saucepan. Add the flour; cook over low heat, stirring constantly until the flour is incorporated into the butter, about 30 seconds. Continuing to stir constantly, gradually add the milk and the reserved mussel cooking liquid. Simmer, still stirring constantly, until the béchamel thickens, about 2 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon white pepper or to taste; cool the béchamel to room temperature. Spoon the béchamel atop the stuffing in each mussel half-shell so that the stuffing is totally covered; refrigerate until béchamel is firm, about 1 hour. (Can be covered and refrigerated overnight.) TO COOK: Heat oven to 200°F. Heat olive oil in a Dutch oven or electric deep fryer to 365°F. Mix the breadcrumbs and Parmesan cheese in a bowl. Dip the béchamel-coated top of each stuffed mussel into the egg mixture, then dredge top of each mussel in breadcrumb mixture. Working in batches to avoid overcrowding, fry stuffed mussels, breaded side down, until golden brown, about 2 minutes. Drain mussels on paper towels; transfer to a heatproof platter and keep them warm in the oven until ready to eat. Yields: 18 NOTES : Chopped steamed mussels mixed with a savory stuffing and browned in the shell in a Béchamel coating with bread crumbs. Because these mussels are fried and served in their half-shells, they make easy-to-serve hors d'oeuvres - the shells double as eating utensils. Choose medium-sized mussels (the best size for party fare) whose shells are tightly closed—an indication that they are fresh. This recipe can be prepared one day ahead of serving, through the point where you cover the mussels with the creamy Béchamel Coating. 0 26416 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Contributor: Cook's Magazine April 1990 Yield: 6 servings Preparation Time: 2:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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