Sunday, 9 February 2014
Roasted peppers stuffed mussels
A time consuming dish if you are using fresh uncleaned mussels but the result makes it worthwhile. Or you could just use a jar of already roasted peppers and frozen, cleaned mussels.
(serves 2 as a light dinner or 4 as a starter)
- 600 gr of fresh mussels
- 2 hungarian peppers
- 1 slice of 2 days old bread - toasted and crumbled
- 1 or 2 spoons of roasted, crushed pine nuts
- a few dashes of Worchestershire sauce
- a few dashes of Tabasco
- 2 tablespoons of freshly grated Parmesan cheese
- parsley - chopped
- black pepper
How I made it?
1. Roast the peppers. They are ready when their skin has black blisters. Put them in a bowl and cover with cling film; in about 5 minutes you can easily peel them of the skin.
2. Clean the mussels ( remove the beards, any barnacle and discard the opened ones if they do not close when you tap them).
3. Cook the mussels in a hot skillet. Just mix them with a sliced clove of garlic and a splash of white wine, put the lid on and wait for 3-4 minutes, until most of them are open. Throw out any that do not open.
4. Remove the mussel meat and reserve the big shells to fill.
5. In a bowl mix the finely chopped roasted red peppers, chopped mussels, crushed pine nuts, the toasted bread crumbs, worchester sauce, tabasco, lemon juice and black pepper.
6. Fill each shell, place it in a tray and sprinkle with a bit of parmesan.
7. Put them under the hot grill for about 3-4 minutes.