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Before starting this Stuffed Mussels recipe, make sure you have organised all the necessary ingredients.
Finely chop the parsley. You can use herb scissors.
Peel and finely chop the garlic and shallot, using a slicing knife.
Place the soft butter in the food processor bowl.
Mix until smooth and free of butter pieces.
Add the chopped parsley, sliced garlic and shallot, salt, ground pepper, Espelette pepper and almond powder.
Cover the bowl with a lid.
Mix until fine and homogeneous.
Add the juice of one lemon (or lime). Set aside.
In a large saucepan, tip the mussels, which have been cleaned beforehand. Add the chopped parsley and shallot.
Add the dry white wine and bring to a boil.
Season with ground pepper and a pinch of Espelette pepper. Do not add salt, as mussels are naturally salted.
Stir frequently until the mussels are wide open.
Drain the mussels and leave to cool down a little, then remove one shell from each mussel.
Arrange the empty shells on a baking sheet and fill each of them with one or two mussels, depending on the size.
Using a small palette knife, spread some parsley butter on the mussels.
Fill each shell with a generous scoop of butter.
One by one...
... dip each shell in breadcrumbs...
... so as to coat the whole surface.
Arrange the mussels on a baking sheet and refrigerate.
You may also freeze the mussels for a later use.
On the day: Arrange the mussels on a baking sheet, then cook in a hot oven (grill function) or in a salamander.
The mussels are ready when the butter is melted and the surface is golden. Serve them on a slate plate for an elegant starter.
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