Stuffed rock mussels
For the mussels40 rock mussels20 ml. white wine
For the stuffing
10 peeled prawns Chopped mussels20 g. leek20 g. onion40 g. flour40 g. butter½ l. milkSaltBlack pepper
For the spicy sauce
½ chili pepper20 g. red pepper20 g. green pepperGarlicSunflower oilBalsamic vinegarParsley
For the breading
50 g. flour1 egg100 g. Quely Picada with garlic and parsleySunflower oil for frying
For the decoration
Radish sprouts
For the mussels
Heat a saucepan and, when it is hot, add the cleaned mussels.Leave them for a few seconds and add the white wine.Put the lid on the saucepan and, when the mussels are open, remove from the heat, and set aside.
For the stuffing
First brown the onion in butter and then add the leek.When they are both well browned, add the flour.Stir a little, add the cold milk slowly, and start stirring again.Meanwhile, sauté the finely chopped prawns and mussels in a little oil, season with salt and pepper and flambé with brandy.Fold in the béchamel, mix thoroughly and set aside.When the stuffing is cold, fill the shells and set aside.
For the breading
Dip the stuffed mussels in flour, in egg and then in the Quely Picada.Fry them in oil, dry them on absorbent kitchen paper and set aside.
For the spicy sauce
Dice the peppers, onion and garlic finely.Mix them with the sunflower oil, balsamic vinegar and chopped chili, and set aside.
Assembly of the dish
Arrange the mussels on one side of the plate, and on the other the spicy sauce.Decorate with radish sprouts.
