Stuffed Mussels with a Spanish Twist

Ingredients

• 24 fresh mussels, cleaned and debearded 24 fresh mussels, cleaned and debearded
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• Reserved mussel meat, finely chopped Reserved mussel meat, finely chopped
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 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

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the reserved finely chopped mussel meat to the skillet and cook for 2-3 minutes until cooked through.
4. 4.
   Remove the skillet from heat and transfer the mixture to a bowl. Allow it to cool slightly.
5. 5.
   To the bowl, add the breadcrumbs, smoked paprika, cayenne pepper, salt, pepper, and chopped parsley. Mix well to combine.
6. 6.
   Carefully remove one shell from each mussel, keeping the other shell intact. Place the mussels on a baking sheet lined with parchment paper.
7. 7.
   Spoon a generous amount of the stuffing mixture into each mussel shell, pressing it down gently.
8. 8.
   Sprinkle the grated Manchego cheese over the stuffed mussels.
9. 9.
   Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and golden brown.
10. 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.