Recipe
for :
This
recipe for Pepper Stuffed Mussels has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Mussels are at their best in April and I love this
delicious way to serve them for a delightful tapas dish
or starter. It is a little fiddly but well wroth the
effort.
Ingredients
for Pepper Stuffed Mussels
1 kilo large mussels, scrubbed and beards removed
1 medium red pepper, finely chopped
1 medium green pepper, finely chopped
1 medium onion, finely chopped
1 sprig of fresh thyme
2 tablespoons butter
2 tablespoons plain flour
1 cup of milk
Salt and pepper
Manchego cheese, grated
How
to make Pepper Stuffed Mussels
- Steam
the mussels in a large saucepan for 5 minutes or so
until opened. Drain and when they are cool enough
to handle, remove each mussel and place in an oven
proof dish spaced evenly apart. Keep one half of each
shell.
- In
a large frying pan, melt the butter and sauté
the vegetables until softened.
- Add
the flour and seasoning and cook for a few minutes
then slowly add the milk until you have a nice thick
paste.
- Cover
the mussels with the vegetable mix and cook in a medium
oven for 10 minutes or so.
- While
the mussels are cooking, arrange the retained shells
on a baking tray.
- Remove
the dish from the oven after 10 minutes (turn the
oven up to high at this point) and fill each mussel
shell with a mussel and some vegetable mix. Take care
as the mixture will be quite hot.
- Sprinkle
with a little of the cheese and return to the oven
for a few minutes until the cheese melts a little.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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