How to make stuffed mussels

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If you like mussels, surely you will like them in any of their forms in the kitchen. And is that these mollusks are a food very rich in nutrients and with many vitamins. There is no reason why starfish also feed on them. In this article we want to show you a recipe so that you can taste these mollusks with a starter dish, we will show you how to make stuffed mussels.


  • 1 kg of mussels.
  • 1 onion and 1 green pepper.
  • 2 cayenne chilies.
  • 2 tablespoons tomato sauce.
  • Half a glass of milk.
  • 2 eggs.
  • Flour and parsley.
  • Bread crumbs.
  • 1 glass of white wine.
  • Extra virgin oil and salt.

You will need to:

  • 2 pans.
  • Small pot or casserole.

Steps to follow to make this recipe:

  • You can buy the mussels already clean, but if not, clean them carefully and scrape them until they look good and do not have any adhesion.
  • Put the white wine in a small pot or casserole and add the mussels. Cover and cook until they open.
  • Take out the mussels and separate all the shells from the meat and chop it. Put the minced meat of the mussel in a container and the shells in another.
  • Chop the onion and bell pepper and put it in a pan and pound it. While it is poaching add the cayenne chilies and when everything is well poached, remove the chilies and add the meat of the mussels and the tomato sauce.
  • Cook everything and let the ingredients mix. Let warm.
  • While it is tempering, prepare the bechamel by pouring a little oil in another pan and add 2 or 3 tablespoons of flour, when it is sautéed add the milk and do not stop beating.  Cook until thick and add the previously chopped parsley.
  • Take the bowl of the mussel shells and fill it with the mixed ingredients that we let warm and cover with the bechamel sauce.
  • When the bechamel is hardened, prepare a plate with flour, another with egg and another with breadcrumbs. Pass the stuffed shells through the flour, the egg and finally the breadcrumbs.
  • When they are all, fry them in a frying pan with the hot oil and drain them on a plate with absorbent kitchen paper.
  • Let them cool a bit and when you see that they are ready to eat, serve them.


  • If you don’t like it spicy, you can do without the chillies.
  • Wash the mussels very well before cooking and scrape them with a sturdy knife to remove all adhesions.
  • Never eat raw mussels as it is dangerous for your health due to the poisoning they can cause.
  • You can accompany the dish with a salad.


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