I first tried stuffed mussels in a tapas bar in Spain, and have been trying to find the recipe everywhere but to no avail, and so decided to give is a go myself by guessing the flavours that I remembered savouring in the harbour side bar. They turned out surprisingly well, infact exactly as I remember! Great as a starter, or as canapes at a party, and any leftovers can be stored in the fridge over night and used the next day, moulded into fish cakes.
3 medium potatoes (boiled and mashed)
1 medium onion
24 large, or New Zealand greenlip mussels (keep the shells!)
2 teaspoons sweet Paprika
1 tin of brown and white mixed crab meat
1/2 teaspoon cayenne pepper (or mild chilli powder)
2 tablespoons mayonnaise
half cup finely grated parmesan
seasalt and ground black pepper for seasoning
– fills approx 35 mussel shells –
1. Peel, chop and boil the potatoes until they’re ready to mash
2. Remove the mussels from their shells, roughly chop, and set to one side. Clean the shells thoroughly and set to one side also
3. Mash the potato and season accordingly
4. Add the mashed potato, mussels and all other ingredients to a bowl and mix until all ingredients (except the parmesan) are blended together.
5. Taking a hand blender, roughly blend the mixture to a puree.
6. Take the mussel shells and spoon in the mixture to each of the shells, filling the shells and place on a baking tray
7. Sprinkle the parmesan over the tops of the stuffed mussels so that they’re all covered, and then pop into the oven on gasmark 7 for 15 minutes
8. Remove from the oven and place on a serving dish, with wedges of lemon for your guests to squeeze over and enjoy.