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INGREDIENTS 3kg mussels - 96 pieces 450g clean prawns 3 plum tomatoes 2 onions 7 eggs Breadcrumbs 130g flour 2 teaspoons sweet paprika 1 teaspoon black pepper 1/2 teaspoon nutmeg 2 cayenne peppers 1/2 glass white wine 1/2 litre milk Olive oil Salt PREPARATION ✅ To start with the recipe, we are going to clean the mussels well and cook them with 1/2 litre of water and 1/2 glass of wine until the mussels open (approximately 15 minutes). Drain the mussels, reserving the broth. ✅ We start with the stock by frying the onion and tomato in olive oil. ✅ Meanwhile, we separate the mussels from the shell and chop them small. ✅ We also chop the prawns small. ✅ Once the sauce is ready, add the prawns, mussels, sweet paprika, black pepper, nutmeg, chilli, flour, milk and the broth from cooking the mussels (approximately 1/2 litre). Let everything mix with the help of a whisk (for about 10 minutes). If we see that the bechamel is not very thick, we will add a little more flour until we find the point where the dough separates from the walls of the pot. ✅ Once the bechamel is ready, we will set it aside in a bowl and let it cool a little. ✅ Next, we fill the mussels with our bechamel and pass them through egg and breadcrumbs. ✅ We fry the mussels over high heat and they are ready to eat. ‼️We hope you liked and enjoyed the recipe, so feel free to prepare it at home‼️