| RECIPE FROM SPAIN: |
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Pepper
Stuffed Mussels
 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.
You
will need:
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
Method
- 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.
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