Spanish · Dinner
Baked Stuffed Mussels
Fresh mussels are steamed, shucked, and folded through a garlic and onion sofrito thickened with breadcrumbs, then piled back into half-shells, topped with saffron béchamel and toasted breadcrumbs, and baked until golden. Served hot as a Spanish tapas plate with lemon wedges.
$7
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
408Calories
24.4gProtein
24.2gFat
22.8gCarbs
5.2gSugar
2.1gFiber
612mgSodium
98mgChol
5.9gSat Fat
615mgPotassium
142mgCalcium
5.9mgIron
11.4mcgVitamin B12
12mgVitamin C
low-calorie
mediterranean
hidden-gems
vegetarian
Instructions
1
Prep
Rinse the mussels under cold running water, scrubbing shells and pulling off beards, discarding any that stay open when tapped.
2
Steam
Place mussels in a covered pot with a splash of water over medium-high heat for 4–5 minutes until shells open fully; discard any that remain shut.
3
Build
Heat olive oil in a small skillet over medium heat, add the finely diced onion and minced garlic, cook 4–5 minutes until soft and translucent. Remove mussel meat from shells, chop roughly, stir into skillet with breadcrumbs, salt, and pepper until combined; spoon mixture into 6 reserved half-shells.
4
Temper
Whisk flour into 1 tablespoon olive oil over low heat for 30 seconds, gradually whisk in warm milk and saffron threads until smooth and thick, about 3 minutes.
5
Plate
Spoon saffron béchamel over each filled shell, scatter panko breadcrumbs on top, arrange on a baking tray, and bake at 425°F (220°C) for 8–10 minutes until breadcrumbs are golden and sauce bubbles at edges. Transfer to a plate, scatter parsley over top, serve immediately with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz220g, about 12-14 medium mussels, scrubbed and debearded
- 4 tbsp4 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp all-purpose flour
- 1/2 cup120ml whole milk
- 2 pinch2 pinch saffron threads
- 4 tbsp4 tbsp panko breadcrumbs
- 2 tbsp2 tbsp parsley
- 22 lemon wedge, to serve
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
