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Recipe
Stuffed Mussels with a Spanish Twist
Mar y Montaña Mussels: A Fusion of Land and Sea
4.8 out of 5
Indulge in the flavors of Spanish cuisine with this delectable recipe for Stuffed Mussels. This dish combines the freshness of the sea with the richness of land, creating a harmonious blend of flavors that will transport you to the sunny shores of Spain.
Metadata
Preparation time
25 minutes
Cooking time
10-12 minutes
Total time
35-37 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free (if omitting the Manchego cheese), Low carb, Mediterranean diet
Allergens
Mollusks (mussels), Gluten (breadcrumbs)
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Paleo
Ingredients
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24 fresh mussels, cleaned and debearded 24 fresh mussels, cleaned and debearded
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1 tablespoon olive oil 1 tablespoon olive oil
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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Reserved mussel meat, finely chopped Reserved mussel meat, finely chopped
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1/4 cup breadcrumbs 1/4 cup breadcrumbs
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1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
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Salt and pepper to taste Salt and pepper to taste
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2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
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1/4 cup grated Manchego cheese 1/4 cup grated Manchego cheese
Nutrition
- Calories: 198 kcal / 829 kJ
- Fat: 8g (2g saturated)
- Carbohydrates: 12g (2g sugars)
- Protein: 18g
- Fiber: 1g
- Salt: 1.2g
Preparation
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1.Preheat the oven to 200°C (400°F).
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2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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3.Add the reserved finely chopped mussel meat to the skillet and cook for 2-3 minutes until cooked through.
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4.Remove the skillet from heat and transfer the mixture to a bowl. Allow it to cool slightly.
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5.To the bowl, add the breadcrumbs, smoked paprika, cayenne pepper, salt, pepper, and chopped parsley. Mix well to combine.
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6.Carefully remove one shell from each mussel, keeping the other shell intact. Place the mussels on a baking sheet lined with parchment paper.
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7.Spoon a generous amount of the stuffing mixture into each mussel shell, pressing it down gently.
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8.Sprinkle the grated Manchego cheese over the stuffed mussels.
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9.Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and golden brown.
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10.Serve the Stuffed Mussels hot, garnished with additional chopped parsley if desired.
Treat your ingredients with care...
- Mussels — Ensure that the mussels are fresh and properly cleaned before cooking. Discard any mussels with cracked shells or that do not close when tapped.
- Smoked paprika — Use a good quality smoked paprika to add a distinct smoky flavor to the stuffing mixture.
- Manchego cheese — Opt for aged Manchego cheese for a stronger and nuttier taste.
Tips & Tricks
- To ensure the mussels are cooked properly, steam them in a covered pot with a small amount of water until they open. Discard any mussels that do not open.
- For a spicier kick, increase the amount of cayenne pepper in the stuffing mixture.
- Serve the Stuffed Mussels with a squeeze of fresh lemon juice for a burst of acidity.
- If Manchego cheese is not available, you can substitute it with Parmesan or Pecorino Romano cheese.
- These Stuffed Mussels can be prepared in advance and refrigerated until ready to bake.
Serving advice
Serve the Stuffed Mussels as an appetizer or part of a tapas spread. They pair well with a glass of chilled white wine and a side of crusty bread to soak up the flavorful juices.
Presentation advice
Arrange the Stuffed Mussels on a platter, garnished with fresh parsley leaves. The golden brown shells and melted cheese will make an enticing visual display.
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